Honey Balsamic Brussels Sprouts Recipe

Brussels sprouts: These are small, leafy green vegetables that resemble mini cabbages. They have a slightly bitter taste that mellows and sweetens when roasted.

Olive oil: A staple in many kitchens, this oil is used for roasting and adds a rich, fruity flavor to the dish.

Balsamic vinegar: A dark, concentrated vinegar originating from Italy, known for its bold, tangy flavor that complements the sweetness of honey.

Honey: A natural sweetener that balances the acidity of the balsamic vinegar, adding depth and sweetness to the dish.

Salt: A basic seasoning that enhances the natural flavors of the ingredients.

Black pepper: Adds a mild heat and earthy flavor, complementing the sweetness and tanginess of the other ingredients.

To achieve perfectly roasted brussels sprouts, ensure they are spread out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which prevents them from becoming crispy. Additionally, when mixing the balsamic vinegar and honey, whisk them together until fully combined to create a smooth glaze that will evenly coat the vegetables.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for roasting.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar acidity and depth of flavor, though it is slightly less sweet.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, making it a suitable alternative for glazing.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different taste profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and spiciness, though it has a slightly different flavor.

• Allow the brussels sprouts to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled brussels sprouts to an airtight container. A glass container with a tight-fitting lid is ideal to maintain their flavor and texture.

• Store the container in the refrigerator. The brussels sprouts will stay fresh for up to 4 days, retaining their delightful balance of sweetness and tanginess.

• To reheat, spread the brussels sprouts on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This helps to restore their crispiness.

• For freezing, arrange the cooled brussels sprouts in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours until the sprouts are firm.

• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.

• Label the container with the date. The brussels sprouts can be frozen for up to 3 months, ensuring you have a quick and tasty side dish ready at your convenience.

• To enjoy the frozen brussels sprouts, thaw them in the refrigerator overnight. Reheat them in the oven at 350°F (175°C) for 15-20 minutes, tossing halfway through to ensure even warming.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover brussels sprouts evenly on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through. This method helps maintain their crispy texture.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small splash of olive oil to the pan. Toss in the brussels sprouts and sauté for about 5-7 minutes, stirring occasionally, until they are heated through and regain some of their crispiness.

• Microwave Method: Place the brussels sprouts in a microwave-safe dish. Cover them with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking and stirring halfway through. This method is quick but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the brussels sprouts in a single layer in the air fryer basket. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even reheating. This method helps restore their crispiness effectively.

• Steaming Method: Place the brussels sprouts in a steaming basket over a pot of simmering water. Cover and steam for about 5 minutes, or until heated through. This method keeps them moist and tender.

• Oven: Used to roast the brussels sprouts at a consistent temperature, ensuring they become tender and slightly crispy.

• Mixing bowl: Utilized to toss the brussels sprouts with olive oil, salt, and pepper, ensuring even coating.

• Baking sheet: Provides a flat surface for spreading the brussels sprouts in a single layer, promoting even roasting.

• Small bowl: Used to mix the balsamic vinegar and honey, creating a flavorful drizzle for the roasted brussels sprouts.

• Measuring spoons: Essential for accurately measuring the olive oil, balsamic vinegar, honey, salt, and pepper to maintain the recipe's balance.

• Tongs or spatula: Handy for tossing the brussels sprouts with the honey balsamic mixture, ensuring they are evenly coated before serving.

Pre-trim and halve: Prepare the brussels sprouts in advance by trimming and halving them the night before. Store them in an airtight container in the fridge.

Batch roasting: Double or triple the recipe and roast extra brussels sprouts for future meals. They reheat well and can be added to salads or grain bowls.

Quick mix: Combine the olive oil, salt, and pepper in a small jar and shake well. This makes it easy to quickly toss the brussels sprouts without measuring each ingredient separately.

Pre-mix glaze: Mix the balsamic vinegar and honey ahead of time and store in the fridge. This way, you can simply drizzle it over the roasted brussels sprouts when ready.