Honey-Balsamic Glazed Brussels Sprouts

Honey-balsamic glazed Brussels sprouts are sautéed until deeply browned, then tossed with a glossy, tangy sauce, and are ready in under 30 minutes.

I had some sprouts lingering in the fridge, so I made these honey-balsamic glazed Brussels sprouts from Errens’s Kitchen. This tasty Brussels sprouts side dish paired well with garlic rice and potstickers, but would also be an excellent main dish. My whole family loved this recipe, and we devoured them in minutes.

Honey-Balsamic Glazed Brussels Sprouts

Sauce:

• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp low-sodium soy sauce

Remaining Ingredients:

• 2 tbsp olive oil
• 1 lb. Brussels sprouts, washed, trimmed, & halved
• Sea salt and freshly cracked black pepper, to taste
• 3- 4 cloves garlic, minced
• ¼ cup water

How to Make Honey-Balsamic Glazed Brussels Sprouts:

Make the sauce by whisking the balsamic vinegar, honey, and soy sauce together until well combined.

Prepare to cook the Brussels sprouts by heating the oil in a large cast-iron skillet over medium-high heat until it shimmers.

Cook the Brussels sprouts by adding the halved Brussels sprouts, cut-side down. Season with sea salt and freshly cracked black pepper to taste. Cook undisturbed for 5 to 7 minutes, until they are golden brown.

Add the garlic and cook, stirring constantly, for 1 minute.

Add the water and continue cooking, stirring occasionally, until the Brussels sprouts get slightly tender in the middle (they will finish cooking in the sauce), about 2-3 minutes.

Add the well-whisked sauce and cook, stirring constantly, for 1-2 minutes until the sauce reduces and thickens slightly.

Taste and re-season if needed. Serve and enjoy.