Garlic-infused olive oil roasted brussels sprouts are tossed with a balsamic honey syrup, leaving them crispy on the outside and oozing with flavor on the inside.
brussels sprouts with balsamic honey

Let’s keep things short and simple.

You’ve got turkeys to baste, I’ve got wedding vows to write, Jordan almonds to stress eat, and a wedding war zone in my living room.

Wanna trade?

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My point being that I can wax poetic about the virtues of Brussels sprouts for a lifetime, but who has the time for that today?

Not I. And that’s saying a lot because I really love Brussels sprouts.

I realize they’re not everyone’sΒ favorite vegetable and, in fact, when I announced that I was bringing them to Thanksgiving, I was met with a very long and awkward silence.

Followed by a “Huh. Well. I guess we’re open to new things.”

Not exactly the kind of enthusiasm I was going for, but I’ll take it.

As with most vegetables, I firmly believe that anyone who says that don’t like them just hasn’t had them prepared the right way. Normally I’m a roast-until-crispy kind of Brussels lovin’ fool, but today I’m saucing them up. Balsamic honey style.

For this recipe, the Brussels still get roasted until crispy but instead of tossing them with plain Jane EVOO (extra-virgin olive oil for those who aren’t as familiar with Rachael Ray lingo as I unabashedly am), you toss them with an infused oil that you’ve made garlic chips in. Otherwise known as liquid gold. Then, while the little sprouties roast, you simmer some white balsamic vinegar and honey down on the stove.

You’ll want to bathe in that syrup, I tell you, but instead you’ll toss your Brussels sprouts with it because it’s the right thing to do. They’ll still be crispy delicious but in anΒ oozing with balsamic honey juice kind of way.

And if you thought the crispy sprouts were good, you’ll die for the oozy ones. Really.

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While we’re on the subject, I just want to take a minute to thank all of my readers, every last one, for stopping by and sharing this space with me. Every minute here is more rewarding than the next for me, and I wouldn’t change it or give it up for the world. Hope you all have a happy and love-filled holiday!

Brussels Sprouts with Balsamic Honey
 
Garlic-infused olive oil roasted brussels sprouts are tossed with a balsamic honey syrup, leaving them crispy on the outside and oozing with flavor on the inside.
Yield: 6 servings
Ingredients
  • 8 cloves garlic, thinly sliced
  • ¼ cup olive oil
  • kosher salt, to taste
  • 2 lb Brussels sprouts, trimmed and halved
  • freshly ground black pepper, to taste
  • ¾ cup white balsamic vinegar
  • 2 tbsp brown sugar
  • 2 tsp honey
  • 1 bay leaf
Instructions
  1. Heat oven to 400F.
  2. In a small pan, heat the oil and garlic slices over medium-low heat. Allow to simmer until the garlic becomes crispy and browned, about 4-5 minutes. Remove from the heat and transfer the garlic to a small bowl with a slotted spoon, reserving the infused oil. Season the garlic with salt, to taste.
  3. Toss the Brussels sprouts with the garlic infused oil, salt, and black pepper. Spread out on a parchment-lined baking sheet. Roast for 30-35 minutes, or until crispy.
  4. Meanwhile, in the same pan, whisk together the white balsamic vinegar, brown sugar, honey, and bay leaf. Bring to a boil and then lower to a simmer. Allow to cool until thickened, about 5-6 minutes, stirring frequently. Remove from the heat and allow to sit for 6 minutes. Discard the bay leaf.
  5. When the Brussels sprouts are done, toss with the syrup. Serve topped with the fried garlic chips.
Notes
Adapted very slightly from [The Food Network|http://www.foodnetwork.com/recipes/food-network-kitchens/brussels-sprouts-with-balsamic-honey.html]
Nutrition Information
Serving size: ⅙th of recipe

Β Love Brussels sprouts as much as I do? Check out these:

brussels sprouts and potatoes with almonds, raisins and capers

Brussels Sprouts and Potatoes with Almonds, Raisins and Capers

roasted brussels sprouts with pomegranates

Roasted Brussels Sprouts with Pomegranates

pasta with sage-walnut pesto, winter squash and brussels sprouts

Pasta with Sage-Walnut Pesto, Winter Squash, and Brussels Sprouts

From Around the Web:

Balsamic Brussels Sprout Grilled Cheese from How Sweet Eats

Roasted Brussels Sprouts with White Wine Shallot Sauce from Hip Foodie Mom

Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze from Cookie + Kate

Brussels Sprout, Mushroom, and Creme Fraiche Pizzas from Veggie and the Beast

Wild Rice Pilaf with Brussels Sprouts and Sage VinaigretteΒ from Oh My Veggies

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27 Responses to Brussels Sprouts with Balsamic Honey

  1. Happy Thanksgiving, Joanne!
    Good luck with the final wedding prep!!

  2. Hahah… I have the same experience! It’s like NO ONE I know likes brussels sprouts! I’m sure they will all love it. This seriously looks amazing!!

  3. Happy Thanksgiving Joanne! I only discovered sprouts quite recently due to growing up with them cooked (on odd occasions) via the boiling method. Roasted makes all the difference! This sauce would also make all the difference πŸ˜€

  4. cheri says:

    Happy Turkey day to you, love Brussels sprouts!

  5. I made brussels last night for dinner! With garlic and molasses. Oh sweet happiness. Happy Thanksgiving, Joanne!

  6. Mira says:

    Yeah, for sure a lot of people around me don’t like brussels sprouts, but I do! Love the idea of garlic infused oil, I have a similar recipe, but I add tomatoes, will post it soon πŸ™‚ Happy Thanksgiving Joanne! And -your wedding day is just a few days away πŸ™‚

  7. This is my absolute favourite way to eat sprouts. The perfect side dish!

  8. Happy Thanksgiving, girl! Brussels sprouts at Thanksgiving is a must, especially honey glazed ones. LOVE the chucks of garlic in here!

  9. Happy Thanksgiving Joanne!
    This looks simple to prepare and so tasty too.

  10. Beth says:

    These look amazing, Joanne. I can’t wait to try them (although I’m thinking maybe the sauce doesn’t need 105 minutes to cool?).
    Happy Thanksgiving to you and your family!

  11. Happy Thanksgiving Joanne and thank you for your inspiration blog – love the look of these sprouts – love Brussels sprouts – will tuck this away for when they are in-season here.

  12. Baby June says:

    Happy Thanksgiving!! These brussels sprouts sound like the perfect side dish πŸ™‚

  13. Kate says:

    My brother’s bringing brussels sprouts to dinner tonight!

  14. Christine says:

    Happy Thanksgiving to you and the.boy! This dish looks so good, I may have to buy one of those brussels sprouts stalks at TJ’s and make this! The amount of garlic is a major selling point for me πŸ™‚

  15. Happy Thanksgiving Joanne. These brussels sprouts look incredibly delicious and are perfect for this time of year.. great recipe!

  16. Hotly Spiced says:

    This does look like the best way to enjoy brussels sprouts but I can’t think of anything other than your wedding. So wish I was there and could be a fly on the wall. You will be a gorgeous bride and I hope the day is everything you dreamed it to be xx

  17. Johanna GGG says:

    yep that does look amazing but I am a sprout lover and was converted long ago – hope this converts some of the haters

  18. I think if anything could convert my brussels-hating family it would be THESE. Seriously, balsamic honey sauce sounds like THE thing to drown them in. πŸ™‚

  19. We eat TONS of Brussels sprouts this time of year – we’ll definitely be trying this recipe. So. Excited. For you! Can’t wait to see photos of the beautiful bride…

  20. Kelly says:

    These are one of the best looking brussels sprouts! I could eat roasted brussels sprouts every day. That balsamic honey sauce sounds amazing!

  21. I have not tried balsamic honey before but I can imagine that sweetness going really well with veggies πŸ˜€
    Delicious photos!

    Cheers
    Choc Chip Uru

  22. Delicious, just the way I would eat them. Hope you are having a great pre wedding day πŸ™‚

  23. Sarah says:

    Thanks for the recipe! I’m more in the camp of ooo brussels sprouts *shudders* because sometimes they are quite bitter. But I think that also has to do with how they are cooked — I’m itching to give brussels sprouts another chance because they are so healthy – I’ll be referring back to this recipe next time I make a grocery run!

  24. Megan says:

    I completely agree. If someone doesn’t like brussels sprouts, he/she definitely hasn’t had them prepared the right way. These sound like they could get anyone on board!

  25. Yumm I love brussels sprouts! How could anyone not?? I love the addition of the garlic, honey and balsamic!

  26. tigerfish says:

    I enjoy brussel sprouts when they are in season cos they are small and tender. And can’t get enough for a brussel sprout lover.

  27. Teffy says:

    I love brussels sprouts! I actually just got some today as I was craving them, so this timing is perfect =)
    Hope you don’t go crazy with all the mayhem! Hold in there and eat sprouts!

    {Teffy’s Perks} X

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