Honey-Balsamic Glazed Brussels Sprouts Recipe
This Honey-Balsamic Glazed Brussels Sprouts recipe offers a delightful combination of sweet, tangy, and savory flavors. The Brussels sprouts are first seared to create a golden crust, then steamed until tender before being coated in a rich balsamic and honey glaze. This easy-to-make dish is a perfect side for any meal, delivering vibrant taste and beautiful caramelized color in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Brussels Sprouts
- 1 lb. Brussels sprouts, cleaned and halved
- 2 tbsp. extra-virgin olive oil
Glaze
- 1/2 cup balsamic vinegar
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 2 cloves garlic, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sear the Brussels sprouts: Heat a large skillet over medium heat and add the olive oil. Place the halved Brussels sprouts cut side down in the skillet and cook undisturbed for 3 to 4 minutes until the bottom is golden brown.
- Steam the Brussels sprouts: Add 1/4 cup water to the skillet and immediately cover it to steam the sprouts. Let them cook for about 3 minutes until tender, adding more water by the tablespoon if the skillet dries out before they are tender.
- Prepare the glaze: Remove the Brussels sprouts from the skillet and set aside on a plate. In the same skillet, add the balsamic vinegar, honey, Dijon mustard, and minced garlic. Whisk the ingredients together and bring to a gentle simmer.
- Reduce the glaze: Let the glaze cook for 6 to 8 minutes until it becomes thick and syrupy, stirring occasionally to prevent burning.
- Combine and finish cooking: Return the Brussels sprouts to the skillet and toss them in the thickened glaze to coat evenly. Heat through on medium heat for an additional 2 to 3 minutes.
- Season and serve: Season the glazed Brussels sprouts with kosher salt and freshly ground black pepper to taste. Serve immediately while warm for the best flavor and texture.
Notes
- If you prefer a less sweet glaze, reduce the honey to 1 tablespoon.
- Make sure not to overcrowd the skillet when searing to ensure proper browning.
- If balsamic vinegar is not available, a good quality red wine vinegar can be used with a bit of added sugar to mimic the sweetness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the microwave.
- Adding toasted pine nuts or chopped walnuts on top before serving adds a nice crunch and complementary flavor.