Brussels Sprouts with Balsamic Honey
Elevate your veggie game with these Brussels Sprouts with Balsamic Honey! The earthy flavor of Brussels sprouts is perfectly complemented by a glaze made with Fingerlakes Honey Company’s honey and rich balsamic vinegar. This dish is an easy yet elegant addition to any holiday or weeknight table, buzzing with bold flavor in every bite.
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📌 Servings
6 SERVINGS
⏳ Prep Time:
15 MINUTES
⏰ Cook Time:
45 MINUTES
🛍️ Our Product:
HONEY
🍽️ Type:
SIDE DISH
Ingredients
8 cloves garlic, thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt
2 pounds Brussels sprouts, trimmed and halved
Freshly ground pepper
3/4 cup white balsamic vinegar
2 tablespoons packed light brown sugar
2 teaspoons Fingerlakes Honey Company honey
1 bay leaf
Shaved pecorino romano or parmesan cheese, for topping
DIRECTIONS
1) Preheat the oven to 400 degrees F. Combine the garlic and olive oil in a small saucepan over low heat. Gently simmer, stirring occasionally, until the garlic is lightly golden and crisp, 5 to 6 minutes. Remove from the heat; transfer the garlic to a paper towel-lined plate using a slotted spoon and season with salt. Reserve the garlic oil.
2)Toss the Brussels sprouts with the reserved garlic oil on a baking sheet and spread in an even layer; season with salt and pepper. Roast until the Brussels sprouts are tender and slightly charred, 30 to 35 minutes.
3) Meanwhile, combine the vinegar, brown sugar, honey and bay leaf in the saucepan and whisk until combined. Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 to 12 minutes. Remove from the heat; let cool until thick and glossy, about 6 minutes. Remove the bay leaf.
4)Transfer the Brussels sprouts to a platter; spoon the vinegar-honey syrup on top and sprinkle with the fried garlic and shaved cheese just before serving. (The Brussels sprouts can be made up to 2 hours ahead. Serve at room temperature.)
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