Balsamic Glazed Brussels Sprouts

December 16, 2021
1 Ratings
Photo by Samantha MacAvoy
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

This easy side dish is crispy, sweet-sour, and tempting to eat out of a bowl like candy. Topped with a lemony Parmesan-walnut mixture, they're perfect for your holiday dinner…or for any night of the week. —American Home Cook

What You'll Need
  • 2 pounds Brussels sprouts, halved if large
  • 3 tablespoons vegetable or other neutral oil
  • Salt and freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup walnuts, chopped
  • Zest of 1 lemon plus 2 Tbsp fresh lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 ounce Parmesan cheese, finely grated (about 3 Tbsp)
  • 3 tablespoons unsalted butter
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or agave
  1. Heat the oven to 450°F. Toss Brussels sprouts and oil on a large rimmed baking sheet; season with salt and pepper. Taste a sprout and adjust seasonings as desired. Roast sprouts 20-25 minutes, until softened and deeply browned.
  2. Meanwhile, heat olive oil in a large skillet over low heat. Add walnuts and a pinch of salt and cook, stirring often, until nuts are golden brown, 4-6 minutes. Keep an eye on them, they can burn easily. Transfer the nuts, along with their oil, to a small bowl. Add lemon zest, red pepper flakes, and Parmesan cheese; toss to combine.
  3. Wipe out any burnt bits from the now-empty skillet. Melt the butter over medium heat. Add the balsamic vinegar, lemon juice, and honey and bring to a simmer (this will happen quickly), whisking to emulsify. Taste the glaze (blow on it first, it will be hot!) and adjust seasonings to your liking. Add Brussels sprouts; toss to coat, and taste again for seasoning.
  4. Transfer Brussels sprouts to a platter, top with walnut mixture and serve.

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