Roasted, crispy and delicious! Enjoy a nutrient-rich side dish with these roasted Brussels sprouts coated with an amazing honey balsamic glaze. It gives the Brussels sprouts a deep and rich flavor, turning this bitter vegetable into something perfectly delicious. A mix of pecans and dried cranberries adds a delightful crunch to this tasty side dish you can serve for the holidays or any time. Enjoy!
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Key Ingredients for the Roasted Brussels Sprouts
- Brussels sprouts
- Pecans
- Dried cranberries
- Honey
- Balsamic vinegar
- Unsalted butter
- Fresh rosemary
Photo credit: © Eatwell101.com
How to make the roasted Brussels sprouts
- Roast – Toss Brussels sprouts with olive oil, salt, and pepper. Spread cut side down on a parchment-lined baking sheet and roast until browned and tender.
- Make the glaze – Simmer honey until amber, then whisk in balsamic vinegar, red pepper flakes, butter, and salt until glossy and slightly thickened.
- Finish & serve – Toss roasted sprouts with glaze, pecans, and cranberries. Transfer to a serving dish and garnish with rosemary.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
More Brussels sprout recipes you might like
Brussels sprouts make an excellent side for the Holidays, here are a few suggestions from our recipes index:
- Garlic Parmesan Roasted Brussels Sprouts: One of our most popular side dish recipe!
- Instant Pot Creamy Brussels Sprouts: Cooks in 2 minutes only!
- Brussels Sprouts Gratin: Brussels are tossed in a savory cream sauce and finished in the oven for a crisp top.
Photo credit: © Eatwell101.com
Roasted Brussels Sprouts with Honey Balsamic Glaze
Enjoy a nutrient-rich side dish with these roasted brussels sprouts coated with an amazing honey balsamic glaze.
Ingredients
- 1 1/2 lb (700g) Brussels sprouts, trimmed and halved
- 1 cup chopped pecans
- 1/2 cup chopped dried cranberries
- 1/4 cup (60ml) extra-virgin olive oil
- Kosher salt and fresh cracked black pepper
- 1/4 cup (60ml) honey
- 1/3 cup (80ml) balsamic vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons unsalted butter
- Fresh rosemary, for garnish
Instructions
- Preheat your oven to 450°F (230ºC). Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
- Line a baking sheet with parchment paper. Arrange brussels sprout cut side down on one side of the baking sheet. Roast Brussels sprouts until softened and deeply browned, approx. 20–25 minutes.
- Meanwhile, in a small saucepan, bring honey to a simmer over medium heat. Reduce heat to medium-low and cook, stirring often with a wooden spoon, until honey is a deep amber color but not burnt, 3–4 minutes.
- Remove honey from heat and add balsamic vinegar and red pepper flakes (if using), and whisk until smooth – Be careful it can make bubbles when you add balsamic. Return the saucepan to medium heat, add butter and a pinch of salt. Cook, whisking constantly, until the balsamic honey glaze is glossy, bubbling, and slightly thickened, about 3–4 minutes.
- Transfer roasted brussels sprouts to a large bowl. Add glaze, pecan, dried cranberries and toss to combine. Transfer to a platter or a serving bowl, garnish with fresh rosemary sprigs. Enjoy!
Nutrition
Nutrition information for this recipe.
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