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
  • 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
  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.
Adapted very slightly from [The Food Network|]
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at