Honey Balsamic Brussels Sprouts
These Honey Balsamic Brussels Sprouts are the perfect blend of sweet and savory, with a crispy texture and rich flavor. They make an easy yet elegant fall or winter side dish, ideal for holiday meals, dinner parties, or weeknight dinners.
Servings: 18 Small english muffins
Calories: 172kcal
Ingredients
- 1 lb brussels sprouts stems removed
- 1 tbsp avocado oil
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 4 tbsp balsamic vinegar
- 2 cloves garlic grated
Instructions
- Slice the brussels sprouts in half and place them on a large baking sheet. Drizzle with avocado oil, then season with sea salt and black pepper. Toss to coat evenly, then arrange the sprouts cut side down on the baking sheet.
- Roast the brussels sprouts in the preheated oven for 18-20 minutes, or until they are golden and crispy.
- While the brussels sprouts are roasting, prepare the balsamic sauce. In a small saucepan over medium heat, combine the olive oil, honey, balsamic vinegar, and grated garlic. Whisk to combine.
- Simmer the mixture over medium-low heat for about 5 minutes, stirring occasionally. Be careful, as the sauce may bubble up when stirred. Remove from heat and let the sauce cool slightly; it will thicken as it cools.
- Once the brussels sprouts are roasted, transfer them to a serving dish and drizzle with the balsamic sauce. Toss to coat evenly.
- Serve immediately and enjoy!
Notes
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The brussels sprouts will lose some crispiness after storing.
Serving Suggestions: These sprouts pair beautifully with roasted chicken, pork chops, or as a side for holiday meals like Thanksgiving or Christmas.