Description
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
Salt and black pepper, to taste
2 tbsp honey
2 tbsp balsamic vinegar
¼ cup crumbled blue cheese
¼ cup chopped walnuts, toasted
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them in a single layer on the baking sheet.
Roast for 20-25 minutes, flipping halfway through, until the Brussels sprouts are golden brown and crispy.
While the Brussels sprouts are roasting, whisk together the honey and balsamic vinegar in a small bowl.
Once the Brussels sprouts are done, remove them from the oven and drizzle with the honey-balsamic glaze. Toss to coat evenly.
Top with crumbled blue cheese, toasted walnuts, and fresh parsley. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 230 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect roasted Brussels sprouts every time.
- Prep the Sprouts: Wash and thoroughly dry your Brussels sprouts. Trim the tough stem ends, remove any loose outer leaves, and cut each sprout in half from top to bottom for maximum surface area and crispiness.
- Season & Roast: On your prepared baking sheet, toss the halved sprouts with olive oil, salt, and pepper until evenly coated. Arrange them cut-side down in a single layer—this is key for a delicious caramelized sear. Roast in the preheated oven.
- Make the Glaze: While the sprouts roast, combine the honey and balsamic vinegar in a small bowl. Whisk vigorously until it forms a smooth, emulsified dressing.
- Toast the Walnuts: In a small, dry pan over medium heat, toast the chopped walnuts for 3-5 minutes, stirring frequently, until fragrant. Watch closely to prevent burning.
- Combine & Serve: Once the sprouts are crispy and caramelized, immediately transfer them to a serving bowl. Drizzle with the glaze and toss gently to coat. Top with blue cheese, toasted walnuts, and fresh parsley while still warm so the cheese softens slightly.
Serving Suggestions
This versatile dish can be served in multiple ways:
- As a standout side dish for holiday meals, paired with roast turkey, ham, or prime rib.
- As a hearty vegetarian main course served over a bed of quinoa or farro.
- Add cooked, shredded chicken or crispy bacon for a protein boost to make it a complete meal.
- Serve it atop a fall salad with mixed greens, sliced apples, and a light vinaigrette.
How-to Summary
Trim and halve Brussels sprouts, toss with oil, salt, and pepper, then roast cut-side down at 400°F until crispy. Whisk honey and balsamic for a glaze. Toss warm sprouts with the glaze and top with blue cheese, toasted walnuts, and parsley.
Frequently Asked Questions
Can I make this recipe ahead of time?
You can roast the sprouts and make the glaze 1 day ahead. Store separately in the fridge. Reheat sprouts in the oven or air fryer to recrisp, then toss with glaze and toppings just before serving.
What can I use instead of blue cheese?
Feta cheese, goat cheese, or shaved Parmesan are excellent substitutes if blue cheese is too strong for your taste.
How do I prevent soggy Brussels sprouts?
Ensure sprouts are completely dry before oiling, don’t overcrowd the pan, and always roast with the cut-side down to allow moisture to escape.
Can I use frozen Brussels sprouts?
It’s not recommended. Frozen sprouts contain too much water and will steam instead of roast, resulting in a mushy texture.
How do I toast walnuts without burning them?
Use medium-low heat, stir constantly, and remove them from the pan the moment you smell their nutty aroma. They continue to cook slightly off the heat.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the sprouts. Use two sheets if necessary to maintain a single layer.
- Skipping the Flip: Not flipping halfway through roasting can lead to uneven browning.
- Adding Toppings Too Early: Adding cheese or the glaze before roasting will cause burning and a messy pan.
- Underseasoning: Don’t be shy with salt and pepper during the initial toss, as it’s your main chance to season the vegetable itself.
Conclusion
This Honey Balsamic Roasted Brussels Sprouts recipe transforms a simple vegetable into a spectacular dish with the perfect balance of sweet, tangy, and savory flavors. The combination of crispy sprouts, rich glaze, creamy cheese, and crunchy nuts is guaranteed to be a crowd-pleaser. With the detailed steps and tips provided, you can easily avoid common pitfalls and create a restaurant-quality side dish in just 35 minutes. It’s a foolproof way to make anyone love Brussels sprouts.