Roasted Brussels Sprouts With Warm Honey Glaze Recipes

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ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY



Roasted Brussels Sprouts with Balsamic and Honey image

Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!

Provided by cdbruss

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 40m

Yield 4

Number Of Ingredients 6

1 pound Brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon good quality balsamic vinegar
2 tablespoons honey, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
  • Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g

ROASTED BRUSSELS SPROUTS WITH BALSAMIC GLAZE



Roasted Brussels Sprouts with Balsamic Glaze image

I made this one up on the fly at Thanksgiving with items I had on hand. This one turned out quite yummy so I just had to share it.

Provided by Susan Murdoch

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 4

Number Of Ingredients 8

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil, or more as needed
salt and ground black pepper to taste
¼ cup pine nuts
⅓ cup balsamic vinegar
⅓ cup honey
1 teaspoon dried rosemary
¼ cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place Brussels sprouts facing up on a jellyroll pan. Drizzle with olive oil and season with salt and pepper.
  • Roast in the preheated oven for 30 minutes.
  • Heat olive oil in a small saucepan over medium heat. Add pine nuts and season with salt. Cook and stir until toasted, about 3 minutes. Set aside. Combine vinegar, honey, and rosemary in a large bowl.
  • Remove Brussels sprouts from the oven and transfer to the bowl with the vinegar glaze. Sprinkle toasted pine nuts and cranberries on top and toss to coat. Serve warm.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.1 g, Fat 11.5 g, Fiber 5.2 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 74 mg, Sugar 33.8 g

ROASTED BRUSSELS SPROUTS WITH WARM HONEY GLAZE



Roasted Brussels Sprouts with Warm Honey Glaze image

These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them out!

Provided by Molly Baz

Categories     Bon Appétit     Side     Winter     Brussels Sprout     Honey     Lemon     Green Onion/Scallion     Roast     Thanksgiving     Fall     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

1 1/2 lb. brussels sprouts, trimmed, halved
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1/4 cup honey
1/3 cup sherry vinegar or red wine vinegar
3/4 tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest

Steps:

  • Place a rack in bottom third of oven and set a rimmed baking sheet on top; preheat oven to 450°F. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
  • Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts, cut side down, on baking sheet. Roast on bottom rack until tender and deeply browned, 20-25 minutes.
  • Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar). Set saucepan over medium heat, add butter and remaining 1/2 tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, about 4 minutes.
  • Transfer brussels sprouts to a large bowl. Add glaze and toss to coat. Transfer to a platter and top with scallions and lemon zest.

HONEY-GARLIC BRUSSELS SPROUTS



Honey-Garlic Brussels Sprouts image

At a holiday dinner recently, I had the best Brussels sprouts ever! They were seasoned to perfection and lightly sweetened. I've tried to re-create the dish, and this comes very close. It has just the right amount of garlic and sweetness. -Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 5

2 pounds Brussels sprouts, trimmed and halved
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons garlic salt

Steps:

  • Preheat oven to 425°. Toss all ingredients; spread in a foil-lined 15x10x1-in. baking pan. Bake, stirring halfway through cooking, until sprouts are tender and lightly browned, 15-20 minutes.

Nutrition Facts : Calories 100 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 357mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED BRUSSELS SPROUTS WITH ALMONDS AND HONEY



Roasted Brussels Sprouts With Almonds and Honey image

I know not everybody likes Brussels sprouts but this is a really good recipe! I got it from Martha Stewart Living.

Provided by Lindas Kitchen

Categories     < 60 Mins

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 6

3 lbs Brussels sprouts, trimmed and halved
1/2 cup unsalted butter, melted
1 cup slivered almonds (4 Oz.)
coarse salt & freshly ground black pepper
3 tablespoons honey
3 tablespoons fresh lemon juice (about 1 lemon)

Steps:

  • Preheat oven to 400 degrees. Place sprouts,butter,and almonds on a rimmed baking sheet. Season with salt and pepper; toss to combine. Roast, stirring, until golden brown and tender, 35 to 40 minutes.
  • Transfer to a serving bowl; immediately dress with honey and lemon juice, and season with salt and pepper. Serve warm or at room temperature.

ROASTED BRUSSELS SPROUTS WITH BACON



Roasted Brussels Sprouts with Bacon image

There are lots of ways to personalize this roasted Brussels sprouts with bacon recipe to your own tastes, but it all starts with perfectly roasted sprouts. Keep an eye on them so they get crisp but don't burn. -Karen Keefe, Phoenix, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

2 pounds Brussels sprouts, halved
6 bacon strips, chopped
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons balsamic glaze

Steps:

  • Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes. Drizzle with balsamic glaze; serve warm.

Nutrition Facts : Calories 227 calories, Fat 16g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein.

ROASTED BRUSSELS SPROUTS WITH WARM HONEY GLAZE RECIPE



Roasted Brussels Sprouts with Warm Honey Glaze Recipe image

Provided by á-177220

Number Of Ingredients 10

1½ lb. brussels sprouts, trimmed, halved
¼ cup extra-virgin olive oil
½ tsp. kosher salt, plus more
Freshly ground black pepper
¼ cup honey
⅓ cup sherry vinegar or red wine vinegar
¾ tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest

Steps:

  • Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20-25 minutes. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that's okay), 3-4 minutes. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3-4 minutes. Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

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Top Asked Questions

How to make honey glaze for Brussels sprouts?
Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar).
What's the best way to cook brussel sprouts?
Honey Roasted Brussel Sprouts are crisp on the outside, and tender on the outside for a totally delicious vegetable side dish. Preheat oven to 475 degrees. Spread the brussel sprouts out in a single layer on a 4-sided baking sheet. Drizzle with honey and melted butter.
Can you substitute salmon rub for Brussels sprouts?
Carefully toss the hot sprouts with the honey, then serve. You can substitute 1 1/2 tablespoons of your favorite salmon rub in place of all the seasonings. * Percent Daily Values are based on a 2000 calorie diet.

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