Brussels Sprouts with Balsamic Honey
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 6
- Sugar
- 15
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 474
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
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 honey
1 bay leaf
Shaved pecorino romano or parmesan cheese, for topping
Directions
- 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.
- 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.
- 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.
- 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.)