Description
Honey Balsamic Brussels Sprouts offer a perfect balance of sweet and savory flavors, making a deliciously caramelized and tender side dish. Roasted to perfection with a tangy balsamic glaze, honey, and a hint of Dijon mustard, these Brussels sprouts are enhanced by optional crunchy walnuts and creamy feta cheese, finished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Main Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Optional Additions
- 1/4 cup chopped walnuts
- 1/4 cup crumbled feta cheese
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: Rinse the Brussels sprouts under cold water to clean them thoroughly, then trim the ends and remove any yellow or damaged outer leaves. Cut each Brussels sprout in half lengthwise for even cooking.
- Make the Glaze: In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard until smooth. Add salt and pepper to taste, adjusting the seasoning to your preference.
- Toss Brussels Sprouts with Oil: Place the halved Brussels sprouts in a large mixing bowl. Drizzle with olive oil and toss well to coat all pieces evenly.
- Coat with Glaze: Pour the honey balsamic glaze over the Brussels sprouts and toss again to ensure every piece is coated with the flavorful mixture.
- Add Walnuts (Optional): If using, add the chopped walnuts to the bowl and toss lightly to distribute.
- Prepare for Roasting: Line a baking sheet with parchment paper. Spread the coated Brussels sprouts in a single layer to promote even roasting and caramelization.
- Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes, tossing halfway through to brown all sides evenly. Watch closely in the last few minutes to achieve tender, caramelized sprouts without burning.
- Cool and Add Cheese (Optional): Remove from oven and let cool for a couple of minutes. If using feta cheese, sprinkle it over the warm Brussels sprouts so it slightly melts into the dish.
- Garnish and Serve: Garnish with freshly chopped parsley for color and freshness. Transfer to a serving platter and enjoy warm or at room temperature.
Notes
- Trimming and halving Brussels sprouts ensures even roasting and better caramelization.
- Adjust honey quantity according to your preferred sweetness level.
- Walnuts add a crunchy texture, but can be omitted for a nut-free version.
- Feta cheese provides a creamy and salty contrast; substitute with vegan cheese for a vegan option.
- Keep an eye on the roasting in the final minutes to prevent burning.
- Serve immediately or at room temperature for best flavor.
