Honey Recipe

I was intrigued by the thought of melding simple ingredients into something unique. I combined olive oil, garlic, salt, and pepper with fresh brussels sprouts, then drizzled them in a rich balsamic vinegar and honey reduction. I present honey glazed roasted brussel sprouts that strike a surprising balance of sweetness and tang.

I recently tried a twist on one of my favorite sides and had to share how impressed i was with the results. I started with 1 lb of brussels sprouts, trimmed and halved, tossed them in 2 tbsp of olive oil and season them with salt and pepper to taste.

Once i had them prepped, I set out to create a gorgeous glaze by combining 1/4 cup balsamic vinegar, 2 tbsp honey and, if you’re up for it, minced garlic. The resulting honey balsamic glaze transforms the sprouts into a dish that sits right in the realm of Brussel Sprouts Honey or even those popular Honey Glazed Roasted Brussel Sprouts recipes many are buzzing about.

There’s a depth here that reminds me a little of a sweet yet tangy balsamic glaze for brussel sprouts seen in other beloved roasted vegetable recipes. Trust me, once you try this easy take on brussel sprout recipes, you’ll be hooked.

Why I Like this Recipe

I love this recipe because it’s super simple to make, tastes amazing with that sweet and tangy glaze, and it feels like a healthy treat that still satisfies my craving for something a little indulgent.

Honey Balsamic Glazed Brussels Sprouts is one of those recipes that just wins me over every time. I start by tossing my brussels sprouts in olive oil, salt and pepper till they’re evenly coated, then roast them in the oven until their edges get all crispy. While they’re cooking, I mix balsamic vinegar, honey, and a bit of garlic together in a pan and let it simmer until it thickens a bit. Once the sprouts come out, I pour the glaze over them, give everything a nice toss, and let them roast a little longer so they soak up that sweet, tangy flavor. Its super easy to make and always comes out delicious even if it isn’t picture perfect.

Ingredients

• Brussels sprouts: High in fiber and vitamins, these veggies help digestion and add a slight earthy bite.
• Olive oil: A heart-healthy fat that gives a smooth texture and a mild fruity taste to the dish.
• Balsamic vinegar: Offers a tangy, slightly sour kick and enhances flavors with its rich, complex notes.
• Honey: Natural sweetness that boosts energy while adding a smooth, mellow flavor and livening up the veggies.
• Garlic: Brings in a robust aroma and subtle spiciness, known for potential anti-inflammatory perks.

Ingredient Quantities

• 1 lb brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced (optional)

How to Make this

1. Preheat your oven to 400°F.

2. Trim the brussels sprouts and cut them in half.

3. In a big bowl, toss your sprouts with olive oil, salt, and pepper till they are well coated.

4. Spread the sprouts evenly on a baking sheet.

5. Roast the sprouts in the oven for about 20 minutes or until the edges start getting a bit crispy.

6. While the sprouts are cooking, mix the balsamic vinegar, honey, and garlic (if you want) in a small saucepan.

7. Bring the vinegar mixture to a simmer over medium heat and let it cook for 3-4 minutes until it slightly thickens.

8. Remove the sprouts from the oven and pour the glaze on top.

9. Give the sprouts a gentle toss so the glaze coats them evenly.

10. Return the glazed sprouts for another 5 minutes in the oven then serve warm and enjoy!

Equipment Needed

1. Oven (preheated to 400°F)
2. Cutting board (to trim and cut the brussels sprouts)
3. Chef’s knife (for halving the sprouts and mincing garlic if using)
4. Large mixing bowl (to toss the sprouts with olive oil, salt, and pepper)
5. Baking sheet (for roasting the sprouts evenly)
6. Small saucepan (to simmer the balsamic glaze)
7. Measuring cups and spoons (to get the right amounts of vinegar, honey, and oil)
8. Spatula or tongs (to gently toss the sprouts with the glaze)

FAQ

Honey Recipe Substitutions and Variations

• Brussels sprouts: try using broccoli florets or chopped cauliflower if you cant find them.
• Olive oil: you could swap it out with avocado oil or grapeseed oil for a slightly different flavor.
• Balsamic vinegar: red wine vinegar mixed with a pinch of sugar works just as well when you dont have balsamic.
• Honey: if you dont have honey around, maple syrup or even agave nectar can do a similar job.
• Garlic: if you dont like fresh garlic or dont have it, garlic powder gives you that garlicky taste too.

Pro Tips

1. Try not to put too many sprouts on the pan at once so they can really crisp up instead of just steamin’ in their own juices.
2. For a deeper flavor, toss the sprouts with a bit of extra garlic powder if you like that extra savory kick.
3. A good trick is to give the balsamic glaze a quick stir or shake as it simmers; this helps it coat the sprouts evenly without clumping up.
4. Let the roasted sprouts sit for a minute or two after they come out the oven so the glaze can really stick and the flavors meld together nicely.