Sweet & Sour Brussels Sprouts
Sweet & Sour Brussels Sprouts are a game-changer for vegetable lovers and skeptics alike. These irresistible sprouts, roasted to crispy perfection, are drizzled with a tantalizing sweet and tangy glaze that transforms them into a crowd-pleasing dish. Perfect for holiday gatherings or cozy weeknight dinners, this recipe promises delicious flavors and delightful memories shared around the table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 2 tbsp extra virgin olive oil
- 2 tbsp honey or maple syrup
- 2 tbsp aged balsamic vinegar
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Brussels sprouts by trimming the ends, removing discolored leaves, and halving them.
- In a large bowl, toss the halved sprouts with olive oil, garlic, salt, pepper, and red pepper flakes until evenly coated.
- Spread the Brussels sprouts in a single layer on the baking sheet and roast for 20-25 minutes until golden brown and crispy.
- Drizzle honey or maple syrup over the sprouts during the last 5 minutes of roasting.
- Once out of the oven, drizzle with balsamic vinegar and toss gently before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 163
- Sugar: 9g
- Sodium: 203mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For extra caramelization, roast cut-side down. Feel free to swap honey for maple syrup and adjust spice levels with chili flakes. Store leftovers in an airtight container in the fridge for up to three days; reheat by sautéing briefly in a pan.