Brussels Sprouts with Balsamic Honey Recipe- Learn Like a Pro:-Not only are Brussels sprouts a nutrient-dense vegetable, but they also offer a diverse range of culinary applications. When combined with a glaze made of tangy balsamic honey, they are transformed into a mouthwatering side dish that even customers who are picky eaters will enjoy.
Brussels Sprouts with Balsamic Honey Recipe- Learn Like a Pro
A dish that is both savoury and sweet is produced as a result of this recipe, which combines the earthy flavour of Brussels sprouts with the sweetness of honey and the tanginess of balsamic vinegar.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- Optional: crushed red pepper flakes for a hint of heat
- Optional: grated Parmesan cheese for garnish
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Instructions:
- If you want to make cleanup easier, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with aluminium foil or parchment paper.
- The Brussels sprouts should be tossed with olive oil, salt, and pepper in a large mixing bowl until they are evenly coated with the seasonings.
- The Brussels sprouts should be spread out in a single layer on the baking sheet that has been prepared, but they should not be packed too closely together. Because of this, they are able to receive an even roasting and develop a delicious caramelised exterior.
- Roast the Brussels sprouts in an oven that has been preheated for twenty to twenty-five minutes, or until they are tender and have a light brown colour. To ensure that they brown evenly, toss them halfway through the cooking process.
- The balsamic honey glaze should be prepared while the Brussels sprouts are in the oven (or roasting). The balsamic vinegar, honey, minced garlic, and crushed red pepper flakes can be added to the mixture after it has been combined in a small saucepan.
- Over medium heat, bring the mixture to a simmer. Once it reaches a simmer, reduce the heat to low and allow it to continue cooking for five to seven minutes, or until the glaze has become slightly thicker. In order to prevent the burning, stir occasionally.
- The Brussels sprouts should be transferred to a serving dish once they have finished roasting, and then the balsamic honey glaze should be drizzled over the cauliflower. Make sure that the Brussels sprouts are evenly coated with the glaze by giving them a gentle toss with a spoon.
- An additional burst of flavour can be achieved by garnishing the Brussels sprouts with grated Parmesan cheese, which is optional. Serve the Brussels sprouts immediately with a balsamic honey glaze.
Nutritional Information:
Per serving (6 servings)
- Calories:116
- Fat:7g
- Saturated fat:1g
- Carbohydrates:12g
- Sugar:4g
- Fiber:4g
- Protein:4g
- Sodium:321mg
- Cholesterol:0
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