Crispy Honey Balsamic Glazed Brussels Sprouts

I can’t get enough Brussels sprouts in my life, and this recipe helps to easily feed the addiction. Whether you’re adding a sauce like this honey balsamic one or not, roast your Brussels at a high temp like I do here to ensure crispy on the outside, tender on the inside vegetable nirvana.

Crispy Honey Balsamic Glazed Brussels Sprouts

Servings 2 to 4 people

Ingredients

• 1 pound Brussels sprouts, end trimmed and halved vertically
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4  cup balsamic vinegar
• 1 tbsp honey (omit for Whole30)
• 2 tsp Dijon mustard (check label to make sure there’s no wine for Whole30)
• 1 green onion, thinly sliced
• Shaved Parmesan cheese, for garnish

Instructions

• Place the brussels sprouts on a large rimmed baking sheet and toss with olive oil and salt to coat. Spread evenly so no Brussels sprouts are overlapping. Roast for 25 to 30 minutes, stirring every 10 minutes, until the sprouts are dark brown and crispy.
• Meanwhile, stir the balsamic, honey, and mustard together in a small pot over high heat. Bring to a boil, then reduce to medium-low and cook until reduced by about half (you should have about 3 tablespoons of glaze), 15 to 20 minutes.
• Transfer the roasted Brussels sprouts to a large bowl, pour the glaze over top and toss to combine. Garnish with green onions and Parmesan.

• 1 pound Brussels sprouts, end trimmed and halved vertically
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4  cup balsamic vinegar
• 1 tbsp honey (omit for Whole30)
• 2 tsp Dijon mustard (check label to make sure there’s no wine for Whole30)
• 1 green onion, thinly sliced
• Shaved Parmesan cheese, for garnish

Author: Caroline Chambers