Roasted Brussels Sprouts With Warm Honey Glaze Best Recipes

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ROASTED BRUSSELS SPROUTS WITH BALSAMIC GLAZE

2021-01-28



Roasted Brussels Sprouts with Balsamic Glaze image

I made this one up on the fly at Thanksgiving with items I had on hand. This one turned out quite yummy so I just had to share it.

Provided by Susan Murdoch

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients:

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil, or more as needed
  • salt and ground black pepper to taste
  • ¼ cup pine nuts
  • ⅓ cup balsamic vinegar
  • ⅓ cup honey
  • 1 teaspoon dried rosemary
  • ¼ cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place Brussels sprouts facing up on a jellyroll pan. Drizzle with olive oil and season with salt and pepper.
  • Roast in the preheated oven for 30 minutes.
  • Heat olive oil in a small saucepan over medium heat. Add pine nuts and season with salt. Cook and stir until toasted, about 3 minutes. Set aside. Combine vinegar, honey, and rosemary in a large bowl.
  • Remove Brussels sprouts from the oven and transfer to the bowl with the vinegar glaze. Sprinkle toasted pine nuts and cranberries on top and toss to coat. Serve warm.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.1 g, Fat 11.5 g, Fiber 5.2 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 74 mg, Sugar 33.8 g

ROASTED BRUSSELS SPROUTS WITH HONEY AND MISO

2021-12-16



Roasted Brussels Sprouts With Honey and Miso image

Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious - but if you want something a little more interesting, add a spoonful of red miso, a powerhouse of salt and umami. Pair it with sweet honey to balance out the earthy bitterness of the brussels sprouts. A hit of lime juice after roasting perks everything up, and chopped almonds add a nice crunch. You can double or triple this recipe to feed a large crowd, or to ensure that there are leftovers.

Provided by Aaron Hutcherson

Categories     one pot, vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon red miso paste
  • 1 teaspoon kosher salt
  • 1 pound brussels sprouts, trimmed and halved lengthwise
  • 1 lime, halved
  • 1/4 cup chopped roasted almonds

Steps:

  • Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.
  • Roast the brussels sprouts until tender and nicely caramelized, 35 to 40 minutes, tossing halfway through with a spatula. Squeeze the lime juice over top, give the mixture a good toss and transfer to a serving dish. Sprinkle with the almonds, then serve warm or at room temperature.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

2020-05-06



Roasted Brussels Sprouts with Balsamic and Honey image

Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!

Provided by cdbruss

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients:

  • 1 pound Brussels sprouts, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon good quality balsamic vinegar
  • 2 tablespoons honey, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
  • Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g

Top Asked Questions

  1. Roasted Brussels Sprouts with Honey Balsamic Glaze has a secret to the perfect crispy, roasted leaves, then drizzled with a warm honey balsamic glaze. Place oven rack on lowest rack in oven, preheat oven to 450° F. Place a half sheet baking pan on the bottom rack to heat up while you prep the brussels.
  2. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
  3. When Molly Baz was working on this new recipe for roasted brussels sprouts with a warm honey glaze, there was a debate in the office about the ideal texture of a roasted sprout. It turns out some people want the BS so crispy they’re no longer soft—at all—while some like a crispy exterior and tender interior.
  4. In a large bowl, whisk together the olive oil, honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.

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CRISPY BRUSSEL SPROUTS WITH HOT HONEY MISO GLAZE — LAHB CO ...
2020-11-20 Check and toss the brussel sprouts every 5 minutes to ensure all sides are roasted, cooked through, and crispy. Once cooked through, turn the oven off and leave the brussels in the oven to keep warm while you make the glaze. To Make The Glaze: In a bowl, add the maple syrup, miso paste, and apple cider vinegar. Stir until well combined.
From lahbco.com
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FAMOUS STEAKHOUSE BRUSSEL SPROUTS RECIPE WITH SWEET ...
2021-12-07 For the glaze, put all of the ingredients except the honey into a pot. Boil until it is reduced and absorbs the flavor of the jalapeno and ginger. Add the honey and let it reduce until glaze consistency. Toast the almonds and chop. Cut the brussels sprouts into quarters. Deep fry them in hot oil. Drain on paper towels. Add the glaze and the almonds to the cooked …
From 30seconds.com
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