More Brussels Sprouts Recipes
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I can't get enough of Brussels sprouts in any (and every) form, but these sweet, glazed sprouts are a game-changer. The perfect quick side to any easy weeknight dinner or a life-changing addition to your holiday menu, these crispy, sweet bites are bound to become a new staple. Honestly, if you're anything like me, you're going to be popping these in your mouth like they're popcorn. Cooked until perfectly tender and golden brown then glazed with a honey and garlic balsamic glaze, these sprouts are the perfect balance of sweet and savory, crispy and tender.
What People Are Saying:
"OMG I could eat these as a meal! They are delicious." - hlynr
"Super easy to do. Very tender and flavorful sauce." - CyanLeaf
Grab a large skillet, and heat oil over medium heat. Add the Brussels sprouts to the pan cut side down, and cook undisturbed for 3 to 4 minutes, or until they are golden on the bottom. Add a bit of water to the pan, then cover and let the sprouts steam until they are tender. If the skillet seems too dry, add a bit of water a tablespoon at a time.
Once tender and golden, remove the sprouts from the skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic to the skillet, then whisk to combine. Bring the mixture to a simmer, and cook until thick and syrupy. Then you can return the sprouts to the pan, toss to coat fully in the glaze, then let them heat through for a few more minutes. Season with salt and pepper, then serve with your dinner immediately.
Full list of ingredients and instructions can be found in the recipe below.
Brussels sprouts are best eaten when they're made, but if you have any leftovers, store them in an airtight container in the fridge for around 3 days.
Brussels sprouts, cleaned and halved
extra-virgin olive oil
balsamic vinegar
honey
dijon mustard
cloves garlic, minced
Kosher salt
Freshly ground black pepper
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