Description
This recipe features roasted Brussels sprouts tossed in a sweet and tangy honey balsamic glaze, complemented by optional crunchy walnuts and creamy feta cheese. It’s an easy-to-make, flavorful side dish that pairs wonderfully with a variety of main courses and brings a perfect balance of sweet and savory flavors.
Ingredients
Scale
Main Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Optional Ingredients
- 1/4 cup chopped walnuts
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully heat while you prepare the Brussels sprouts.
- Prepare Brussels sprouts: Rinse the Brussels sprouts thoroughly under cold water to eliminate dirt, trim the stems, and discard any yellow or damaged outer leaves before cutting each sprout in half lengthwise.
- Make the glaze: In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard until smooth. Season with salt and pepper to taste.
- Toss sprouts with oil and glaze: In a large bowl, drizzle olive oil over the halved Brussels sprouts and toss to coat evenly. Then pour the honey balsamic glaze over and toss again until well coated.
- Add walnuts (optional): If using, stir in the chopped walnuts to the mixture for added texture and flavor.
- Arrange on baking sheet: Line a baking sheet with parchment paper and spread the Brussels sprouts in a single layer to ensure even roasting.
- Roast the sprouts: Place the sheet in the preheated oven and roast for 20-25 minutes, tossing halfway through to promote even cooking and caramelization.
- Finish roasting: Monitor the Brussels sprouts during the last few minutes to ensure they are tender and beautifully caramelized without burning.
- Cool and add toppings: Remove the sprouts from the oven and allow them to cool slightly for a couple of minutes. Then, if desired, sprinkle with crumbled feta cheese for a creamy contrast.
- Garnish and serve: Garnish with freshly chopped parsley, transfer to a serving platter, and serve warm or at room temperature.
Notes
- Ensure sprouts are cut evenly for uniform roasting.
- Adjust honey and balsamic vinegar quantities based on your desired sweetness and tartness.
- Walnuts add crunch and depth, but can be omitted for nut-free diets.
- Feta cheese adds a savory creaminess; substitute with vegan cheese for a vegan version.
- This dish reheats well and can be served cold as a salad.
- Watch closely during roasting to prevent burning, especially towards the end.
