Honey-Balsamic Glazed Brussels Sprouts

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

How To Make Honey-Balsamic Glazed Brussels Sprouts

INGREDIENTS

• Brussels Sprouts: Brussels sprouts can vary in size, so try and make sure that your sprouts are relatively similar in size to ensure even cooking. Also, make sure to clean your sprouts well and cut them in half.
• Extra-Virgin Olive Oil: Use your favorite olive oil, or check out our list of the best (and worst!) olive oil brands for inspo.
• Balsamic Vinegar: Balsamic glazed Brussels sprouts wouldn’t be complete without, well, balsamic! Whatever your favorite brand is will do.
• Honey: A little bit of honey adds the perfect amount of sweetness, and gets these sprouts nice and caramelized.
• Dijon Mustard: Dijon mustard adds the perfect tangy bite to these sprouts. If plain Dijon isn't your fav, feel free to add a stone-ground mustard or a honey-based Dijon instead.
• Garlic: In my book, garlic is always a good idea. Mince two cloves of fresh garlic to really complete this side dish.

STEP-BY-STEP INSTRUCTIONS

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.

Recipe Tips

• The key to crispy Brussels Sprouts. The hardest part of making these Brussels sprouts is leaving them alone. BUT, if you want that nice golden caramelization, you gotta let those little guys cook undisturbed for at least 3 minutes. I know, it's tough, but your patience will be rewarded with Brussels sprouts that are both tender and crisp all at once.
• Can I add anything? Of course! Looking to add some spice? Give these sweet sprouts a kick of heat by adding a sprinkle of cayenne or a touch of red pepper flakes. Nuts—like pistachios or cashews—or pomegranate seeds can also add a fun twist and added crunch.

Serving Ideas

• Melt-In-Your-Mouth Chicken: This fan-favorite chicken dinner pairs perfectly with this sweet and tangy sprouts.
• Roasted Pork Tenderloin: Serve these Brussels sprouts with our roasted pork tenderloin for a holiday stunner.
• Brown Sugar BBQ Whole-Roasted Cauliflower: Serving a vegetarian crowd? Add these sprouts alongside this vegetarian centerpiece.

Storage

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.