Honey-Balsamic Roasted Brussels Sprouts

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
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This Honey-Balsamic Roasted Brussels Sprouts recipe is a delightful twist on a classic side dish. It's perfect for fall and winter, with a warm, sweet, and tangy glaze that elevates the humble sprout to something truly crave-worthy.

Ingredients for Honey-Balsamic Roasted Brussels Sprouts

Brussels sprouts are the star here, offering a hearty, slightly nutty flavor that pairs beautifully with the glaze. Olive oil helps them roast to perfection, achieving that sought-after golden brown finish. The balsamic vinegar brings a rich, tangy depth, which is balanced by the sweetness of honey. A touch of salt and black pepper enhances the natural flavors, while chopped walnuts add a delightful crunch. Finally, crumbled feta cheese introduces a creamy, tangy contrast that rounds out the dish.

Tips & Tricks

  • If your Brussels sprouts are particularly large, consider cutting them into quarters to ensure even cooking.
  • For an extra crispy finish, broil the sprouts for an additional 2-3 minutes at the end of roasting.
  • To save time, prepare the glaze while the sprouts are roasting, so everything is ready simultaneously.

Serving Suggestions

This dish pairs wonderfully with roasted chicken or a glazed ham, making it an excellent choice for a festive dinner. For a vegetarian option, serve alongside a hearty grain like quinoa or farro to create a balanced meal.

Frequently Asked Questions

Can I use frozen Brussels sprouts?
Fresh is best for this recipe, but if using frozen, be sure to thaw and dry them thoroughly before roasting.
What can I use instead of feta cheese?
Goat cheese or blue cheese would work well as a substitute, adding a similar tangy richness.
How can I make this dish vegan?
Replace the honey with maple syrup and omit the feta cheese, or use a vegan cheese alternative.

Honey-Balsamic Roasted Brussels Sprouts Recipe Walkthrough

First, get your oven preheated to 400°F (200°C). While that's heating up, line a baking sheet with parchment paper so you’re all set for easy cleanup later. Next, grab a large bowl and toss in your halved Brussels sprouts. Drizzle them with olive oil, and sprinkle on the salt and pepper. Use your hands or a spatula to mix everything until the sprouts are nicely coated.

Spread the Brussels sprouts out on your prepared baking sheet. Make sure they’re in a single layer; they need their space to roast evenly. Pop them into the oven and let them roast for about 20 minutes. Don’t forget to stir them around halfway through to ensure they cook evenly.

While the sprouts are doing their thing, take a small saucepan and combine the balsamic vinegar with honey over medium heat. Let it simmer for about 5 minutes until it thickens a bit. You’re looking for a glaze-like consistency, not too runny but not overly thick either.

Once your Brussels sprouts are done, they should be tender with a lovely golden hue. Transfer them to a serving dish and drizzle them with your honey-balsamic glaze. Give them a gentle toss to coat. Finally, sprinkle the chopped walnuts and crumbled feta cheese over the top before serving. There you have it, a dish that's as visually appealing as it is delicious!

Why You'll Love This Recipe

  • Quick and easy to prepare, making it a great choice for weeknight dinners.
  • The perfect balance of sweet, savory, and tangy flavors.
  • A crowd-pleaser, perfect for holiday gatherings or family meals.
  • Rich in nutrients and a great way to enjoy a healthy vegetable.
  • Minimal cleanup with just one pan and a small saucepan required.

Ingredients

1 1/2 lbs Brussels sprouts, trimmed and halved
2 tbsp olive oil
1/4 cup balsamic vinegar
2 tbsp honey
1/4 tsp salt
1/4 tsp black pepper
2 tbsp chopped walnuts
1/4 cup crumbled feta cheese

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts on the prepared baking sheet in a single layer.
4. Roast in the preheated oven for 20 minutes, stirring halfway through, until tender and golden brown.
5. While the Brussels sprouts are roasting, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until slightly thickened, about 5 minutes.
6. Once the Brussels sprouts are done roasting, transfer them to a serving dish and drizzle with the honey-balsamic glaze.
7. Sprinkle the chopped walnuts and crumbled feta cheese over the top before serving.

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