Description
This Honey Dijon Glazed Brussels Sprouts recipe offers a delightful combination of roasted Brussels sprouts and red onions coated in a sweet and tangy honey Dijon glaze. Roasting the vegetables brings out a caramelized flavor, while the glaze adds a perfect balance of zest and sweetness, making it a delicious and easy side dish.
Ingredients
Vegetables
- 1 lb Fresh Brussels Sprouts
- 1/2 chopped Red Onion
Glaze
- 1/4 cup Dijon Mustard
- 1 tbsp Balsamic Vinegar
- 2 tbsp Honey
Other
- 1/4 cup Olive Oil
- Salt and Pepper to Taste
Instructions
- Preheat oven and prepare sheet: Preheat your oven to 400°F (205°C). Line a baking sheet with aluminum foil to ensure easy cleanup and prevent sticking.
- Prepare vegetables: Cut the Brussels sprouts in half and roughly chop half of a red onion into chunks, readying them for roasting.
- Coat vegetables with oil: Place the Brussels sprouts and chopped onions into a large bowl. Add the olive oil and toss well to coat all pieces evenly, which will help them roast properly.
- Roast vegetables: Spread the Brussels sprouts and onion mixture evenly across the prepared baking sheet. Generously season with salt and pepper. Place in the oven and roast for 25 minutes, turning the sprouts every 10 minutes to ensure even caramelization.
- Make the glaze: While the vegetables are roasting, combine the Dijon mustard, balsamic vinegar, and honey in a medium-sized bowl. Stir well until smooth and thoroughly mixed.
- Glaze the roasted sprouts: After roasting, transfer the hot Brussels sprouts and onions into the bowl containing the honey Dijon glaze. Mix carefully but thoroughly to coat all vegetables evenly with the sweet and tangy sauce.
- Serve immediately: Transfer the glazed Brussels sprouts to a serving bowl and serve immediately while warm for the best flavor and texture.
Notes
- For an extra crunch, you can toss in some toasted nuts like walnuts or pecans after glazing.
- Adjust honey quantity depending on your preference for sweetness.
- Make sure to turn the Brussels sprouts during roasting to avoid burning and to achieve even caramelization.
- This dish pairs well with roasted meats or can be enjoyed as a vegetarian main with grains.
