Honey Roasted Garlic Brussels Sprouts
Made with honey, garlic, and balsamic vinegar, these oven-roasted Brussels sprouts are a perfect side dish for dinner any night of the week.
Made with honey, garlic, and balsamic vinegar, these oven-roasted Brussels sprouts are a perfect side dish for dinner any night of the week.
- Carbohydrate 30.5005685866382 g
- Cholesterol 0 mg
- Fat 4.09702168600467 g
- Fiber 8.80900468329865 g
- Protein 8.24509039847945 g
- Saturated Fat 0.614044331961053 g
- Serving Size 1 1 -4 (253g)
- Sodium 641.088885155114 mg
- Sugar 21.6915639033396 g
- Trans Fat 0.244581839865508 g
- Calories 169 calories
Step-by-step
- Preheat oven to 375 degrees.
- Trim the stem off each Brussels sprout and cut each sprout in half lengthwise. Place the Brussels sprouts in a large bowl and set aside.
- In a small bowl, mix minced garlic, balsamic vinegar, honey and olive oil.
- Pour the honey garlic mixture into the large bowl of Brussels sprouts and toss to combine.
- Transfer Brussels sprouts to a large baking sheet and place each sprout flat side down.
- Sprinkle with coarse sea salt and bake for 20 minutes.
- Remove baking sheet from oven, flip Brussels sprouts over so that the flat side is facing up and bake for 10 more minutes.
- Season with salt to taste and enjoy!
Home cooks frequently crowd the baking sheet, trapping moisture and steaming the vegetables instead of browning them. Achieving deep color and crisp edges requires direct contact with hot metal and adequate spacing between pieces.
Equipment and Thermal Transfer
A heavy aluminum baking sheet conducts heat efficiently, promoting the Maillard reaction on the cut surfaces of the vegetables. Placing the trimmed brassicas flat side down on the preheated sheet at 375 degrees Fahrenheit ensures direct thermal transfer. A standard sheet pan provides enough surface area for one pound of halved sprouts without overlapping. Flipping the pieces after the initial twenty-minute roasting phase allows the second side to crisp while finishing the interior cooking cycle.
Managing Sugars and Substitutions
Honey and balsamic vinegar introduce external sugars that caramelize quickly under high heat. Watch the garlic closely during the final ten minutes of baking, as minced allium burns rapidly when exposed to prolonged oven temperatures above 350 degrees. If honey is unavailable, pure maple syrup functions as a direct one-to-one replacement, yielding a slightly thinner glaze due to its lower viscosity. Agave nectar also substitutes directly by volume, though it lacks the distinct floral notes of honey and browns at a marginally slower rate.
