Honey Balsamic Brussels Sprouts
These Honey Balsamic Brussels Sprouts balance sweet, tangy, and crunchy flavors for an irresistible side dish perfect for any meal.
Servings: 4 servings
Ingredients
- Brussels sprouts trimmed and halved, fresh and firm
- 2 tablespoons olive oil for roasting and crisping
- 1 tablespoon balsamic vinegar adds acidity and depth
- 1 tablespoon honey balances the tang with sweetness
- Salt and pepper to taste, essential for seasoning
- 1/4 cup chopped walnuts for a crunchy, nutty element
- 1/4 cup dried cranberries adds a chewy, tart contrast
Instructions
- Preheat your oven to 400°F (200°C). Trim the ends off your Brussels sprouts and slice them in half lengthwise for even cooking.
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss until each piece is well coated.
- Spread the Brussels sprouts cut-side down on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
- While the sprouts roast, whisk together the balsamic vinegar and honey in a small bowl until smooth and combined.
- Once roasted, transfer the Brussels sprouts back to the mixing bowl. Drizzle the honey balsamic glaze over them and toss gently to coat. Stir in the chopped walnuts and dried cranberries for added texture and flavor.
- Serve these Honey Balsamic Brussels Sprouts warm as a stunning side dish.
Equipment
- Baking Sheet
- Mixing Bowl
- Small Bowl
- Measuring Spoons
- Sharp Knife
- Spatula or tongs
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to maintain crispiness.
- Toast walnuts lightly in a dry skillet before adding to enhance crunch and flavor.
- For a nut-free version, substitute walnuts with roasted pumpkin seeds or omit entirely.