Roasted Brussels Sprouts with Balsamic Honey

All the vegetable dishes were a hit at our Thanksgiving dinner, but none was devoured as much as the Brussels sprouts. Surprising? Not to me, I love Brussels sprouts. But usually I get to eat most of them myself. Not this time; they ended up with the least leftovers of anything- even less than the delicious sweet potato casserole.IMG_8565

What made the difference? Two things: 1- roasting, roasting Brussels sprouts always increases the amount eaten; 2- balsamic honey drizzle, this was amazing. The sprouts were good right out of the oven, but when I drizzled the balsamic honey on them, they were transformed into something totally delicious.


This was so easy it will become a frequent way Brussels sprouts will be prepared whenever they are in season.

Roasted Brussels Sprouts with Balsamic Honey

From Food Network Magazine

8 cloves garlic, thinly sliced (from the garden)

1/4 cup olive oil

Kosher salt

2 lbs Brussels sprouts, trimmed and halved

Freshly ground black pepper

3/4 cup white balsamic vinegar (I used dark balsamic vinegar)

2 Tbsp packed light brown sugar

2 tsp honey

1 bay leaf

shaved pecorino romano or parmesan cheese, for topping (we did not use this)


Preheat the oven to 400F.

Combine the garlic and olive oil in a small saucepan over low heat.  Gently simmer, stirring occasionally, until the garlic is lightly golden and crisp, 5 – 6 minutes.  Remove from heat; transfer garlic to a paper-towel-lined plate using a slotted spoon and season with salt.  Reserve the garlic oil.

Toss the brussels sprouts with the garlic oil on a baking sheet and spread in an even layer; season with salt and pepper.  Roast until the brussels sprouts are tender and slightly charred, 30 – 35 minutes.IMG_8560.JPGMeanwhile, combine the vinegar, brown sugar, honey and bay leaf in the saucepan and whisk until combined.  Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 – 12 minutes. Remove from heat; let cool until thick and glossy, about 6 minutes.  Remove bay leaf.

Transfer brussels sprouts to a platter; spoon the vinegar-honey syrup on top and sprinkle with the fried garlic and shaved cheese before serving.  Enjoy!IMG_8561.JPG(can be made up to 2 hours ahead.  Serve at room temperature)

Serves 6 – 8.



One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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