Honey Balsamic Brussels Sprouts Recipe Is Sweet, Savory & Positively Addictive by Terri Kendrick
Brussels sprouts have become a very popular dish on restaurant menus over the past several years, and there are a lot of recipes to make them at home out there. While I’ve tried quite a few of them, this Brussels sprouts recipe, inspired by Delish, has become my all-time favorite.
The resulting gluten-free Brussels sprouts are crispy on the outside, tender on the inside and coated in a sweet, syrupy glaze. Their deliciousness makes you want to shovel them in your mouth in big forkfuls and makes it so hard to stop!
To make this low-sodium, low-calorie vegetable recipe, you will need just a few simple ingredients. Here is your shopping list so you can make them on Easter or anytime: Brussels sprouts, olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper.
Serve these savory Brussels sprouts as a side dish with fish or chicken or practically any entrée. These Brussels sprouts even make a delicious appetizer. WARNING: You probably won’t have leftovers!
Read about the health benefits of Brussels sprouts. Nutritious and delicious!
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 pound Brussels sprouts, halved (quarter if the sprouts are large)
- 2 tablespoons olive oil
- 1/2 cup water
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
Helpful Products
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Airtight Containers
- Kitchen Towels
Recipe Notes
- If you don’t have Dijon mustard, you can substitute prepared mustard. It will just be a little less spicy.
- The vinegar mixture will be very pungent while cooking.
- Store any leftover Brussels sprouts in an airtight container in the fridge.
Here’s how to make it:
- Heat the oil in a large skillet over medium heat. Add the Brussels sprouts and cook until golden, about 10 minutes. Stir the sprouts to brown evenly.
- Add water and cover. Let the sprouts steam until tender, about 5 minutes. If the water cooks off while steaming, add a little more (but not too much!). Remove the sprouts from the skillet.
- Add vinegar, honey, mustard and garlic to the skillet and mix to combine. Bring the mixture to a simmer, stirring frequently, and cook until syrupy, approximately 6 to 8 minutes.
- Return the Brussels sprouts to the pan and toss to coat with the sauce. Heat through. Season with salt and pepper.
- Serve immediately.
Nutrition Facts Per Serving
Calories: 109
Total Fat: 7.1g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 38mg
Total Carbohydrate: 11.5g
Dietary Fiber: 1g
Total Sugars: 9.2g
Protein: 1g
Vitamin D: 0mcg
Calcium: 13mg
Iron: 0mg
Potassium: 118mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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