Honey Caramelized Brussel Sprouts Recipe

If you are looking for a side dish that is not boring and as equally flavorful as the main course, you are at the right place. Honey Caramelized Brussel Sprouts are an extremely delicious recipe to serve as a side dish. With its crispy surface outside and tender inside, Honey Caramelized Brussel Sprouts have a perfect balance of the so-called bitterness of brussel sprouts and the sweetness of honey. Both of the flavors wonderfully counteract the effect of each other and create a unique flavor that makes us fall in love with this side dish.

How to Make Honey Caramelized Brussel Sprouts?

If you have never tried brussels sprouts and are confused if you will like them or not, you should give this recipe a try. If properly cooked, roasted, or baked, Brussels sprouts give a very tender and sweet taste, unlike the perception of most people who think brussels sprouts taste bitter. It is all a matter of how well you cook them. Honey Caramelized Brussel Sprouts are very easy to make. They take a total of even less than an hour to be prepared and served. Let’s see how you can make this delicious recipe at home.

Ingredients

To make Honey Caramelized Brussel Sprouts, you need simple ingredients which you can comfortably find in your grocery store. For Honey Caramelized Brussel Sprouts, you need the following ingredients:

• Brussel sprouts = 1.5 lbs
• Honey = 1 tsp
• Black pepper = ½ tsp (freshly ground) (optional)
• Extra virgin olive oil = 3 tbsp
• Balsamic vinegar = 1 tbsp
• Kosher salt = ¾ tsp

Method

Picking the Sprouts

1. The Brussels sprouts prefer to stay fresh at low temperatures. So they are in the best conditions during their peak time, that is, early winters.
2. Try to pick those which are smaller in size. They always tend to be tender and sweeter.
3. Look for fully closed or packed sprouts. Those with loose leaves are stale.
4. Go for bright green leaves. Leave those sprouts which have any brown, yellow, or black leaves.
5. Do not pick any bruised sprouts.
6. To make sure that the sprouts cook evenly, if you have got some extra minutes, try to pick the sprouts that are of almost the same size. This extra caution will help make the recipe with ease and also add to the overall look of the dish.

Cleaning and Cutting the Sprouts

1. Even if they look clean, wash the sprouts with water to remove any dirt.
2. In case of any dead, rotten, or brown leaves, remove them and discard them.
3. Trim the bottom uncolored or white portion of the sprouts with a sharp knife.
4. Cut each brussel sprout from the middle, lengthwise.

Making a Balsamic Glaze

1. This is an easy step that only needs one ingredient.
2. Take a saucepan and add balsamic vinegar to it.
3. Cook on a low flame until the vinegar is reduced to a thick glaze.
4. If you are in a hurry, you can also pick the ready-to-use balsamic glaze from your grocery store.

Making the Honey Coating

1. Take a large bowl.
2. Add honey, balsamic glaze, and extra virgin olive oil to the bowl.
3. Mix them well together.
4. Add the cut Brussels sprouts to the honey mixture.
5. Toss well so that the honey mixture is evenly coated all over the sprouts.

Roasting

1. Preheat the oven to 430 degrees Fahrenheit.
2. Take a lined baking sheet.
3. Shift the honey-coated brussels sprouts on the baking sheet.
4. Sprinkle the kosher salt and black pepper (optional) for seasoning.
5. Transfer the sprout tray to the preheated oven.
6. Make sure that the cut side of the sprouts faces down.
7. Roast the sprouts until brown and tender, or until the glaze melts and caramelizes. It will take approximately 20-25 minutes.
8. You can also check for doneness by piercing one or two sprouts with a fork.
9. Take out the tray.
10. Dish the Brussels out.
11. Either serve them as it is or top them with extra honey. (optional)
12. Bon appetit!

Chef Tips

• You can use scallions to enhance the taste and look of the dish.
• The hotter the oven, the crisper, and better roasting are achieved. But do not overheat the oven otherwise it will burn the sprouts.
• Depending on the size of the sprouts, you can vary the time for roasting. Small-sized sprouts need less time to roast as compared to large ones.
• You can also use red pepper flakes if you like.
• You can use lemon juice for a tangy tint.
• Boiling can cause bitterness in the sprouts. So never boil them if you do not need a bitter tinge.

Nutrition Facts

Amount Per ServingCalories = 163 kcal
Total Fat  Saturated fat	8 g
4 g
Cholesterol	20 mg
Total Carbohydrates Sugars Dietary Fiber	22 g
11 g
5 g
Protein	5 g
Sodium	104 mg
Potassium	588 mg
Calcium	66 mg
Iron	2.2 mg
Vitamin A	1375 IU
Vitamin C	128.5 mg

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