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Honey Balsamic Brussels Sprouts & Mushrooms


  • By Irena Macri
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This dish of roasted mushrooms and Brussels sprouts with Balsamic, mustard and honey is SO GOOD that you’ll want to make them over and over. That is my favorite Brussels sprouts recipe – the BEST!

Roasted Brussel sprouts with Honey Balsamic Dressing in bowl with extra dressing on the side.

In This Put up:

This honey balsamic Brussels sprouts recipe is impressed by my favorite dish from Porteño restaurant in Sydney. Their model is of deep-fried Brussels sprouts and lentils wearing a scrumptious sauce of scorching mustard, vinocotto and olive oil. I wished to create a less complicated, home made recipe with out lentils, not deep-fried and utilizing substances you’d most definitely have in your pantry. 

The Brussels sprouts are roasted along with button mushrooms and wearing essentially the most scrumptious concoction of Balsamic vinegar, honey and scorching mustard. It’s the right combo of candy, salty and tangy flavours, and crispy and tender textures. It’s vibrant and inexperienced, but in addition heat and comfy.

Each time I make these Balsamic Brussels sprouts, folks ask me for the recipe. I hope you find it irresistible as a lot as I do. Give it a attempt to let me know what you assume. It’s nice as a facet dish on any event however particularly round Christmas, Thanksgiving or different holidays. It could go fabulously with roast meat.  Gluten-free, vegetarian, vegan, paleo-friendly.

Honey balsamic Brussels sprouts roasted and served warm

Ingredient Notes

You’ll be able to scroll all the way down to the recipe card for the complete listing of substances and measurements.

  • Brussels sprouts: When shopping for Brussels, search for vivid inexperienced Brussels with compact heads. Attempt to buy Brussels in a uniform and constant measurement to allow them to cook dinner evenly. They’re in season in autumn and winter and are excessive in nutritional vitamins A and C and are supply of iron.
  • Mushrooms: Cremini, Swiss Brown or different button mushrooms are nice, you may roast them complete or minimize the bigger ones in halves.
  • Olive oil: you have to to coat each earlier than roasting for further crispiness; I like further virgin olive oil however avocado oil can also be good.
  • Balsamic: Good high quality Balsamic vinegar and even aged balsamic are nice right here. The mixture of acidity and sweetness from the honey enhances the flavours of any roasted veggies.
  • Honey: Runny honey is best to make use of right here.
  • Mustard: honey and mustard are an ideal match however wait until you do this dish with scorching English mustard; you want much less because it’s fairly spicy however that provides an unbelievable kick that offers my roasted Balsamic Brussels sprouts a extra distinctive flavour. Scorching mustard could be changed with Yellow or Dijon mustard and you may add a pinch of chili powder or scorching sauce to get the spice kick.
  • Garlic: Provides a contact of aroma and sharpness to the dish; you can even use some garlic powder as a substitute.
See also  Cabbage Pie

How To Make Honey Balsamic Brussels Sprouts

You’ll be able to soar to the complete recipe card under however listed below are some useful step-by-step images and directions to get you began with this recipe.

  • In my recipe, the Brussels sprouts and mushrooms are halved, drizzled with olive oil and roasted till crispy and golden brown (barely charred, virtually).
  • Professional Tip: It is very important roast the Brussels sprouts on a flat attempt and at excessive warmth so that they get good and crispy. My tip is to test on the veggies after about 10-Quarter-hour and take away any browned single leaves of Brussels sprouts as they are going to cook dinner in a short time and might burn. Then pop the tray again in to complete roasting. 
  • I made one tray of veggies but when cooking for a crowd, roast two trays on the identical time (merely double the substances).
  • Combine the dressing of scorching mustard, garlic, balsamic, honey and olive oil and put aside. Whereas you should utilize common mustard for this dish, I extremely advocate scorching mustard. I believe it actually provides one thing particular and it’s not too scorching or spicy, regardless that it seems to be such as you’re utilizing loads of it. 
Collage image of Brussels sprouts cut on a board, Brussels sprouts and mushrooms on a baking tray, ingredients for the sauce mixed up.

As soon as the Brussels sprouts and mushrooms are cooked, they are going to shrivel down in measurement. Season them generously with salt and pour over the dressing whereas the veggies are nonetheless scorching. Prime with some recent mint. Parsley or basil may even work right here. Serve whereas heat.

See also  Cucumber Salad with Balsamic Dressing
Warm Brussel sprouts salad with honey balsamic dressing

Recipe Ideas

  • Preheat the baking sheet whereas getting ready greens. Inserting the Brussels sprouts and mushrooms on a scorching floor will kick begin the roasting asap, supplying you with crispier outcomes.
  • Talking of baking sheets, don’t overcrowd the substances. I used further giant sheet pan however you should utilize 2 baking sheets or do roasting in batches, then reheat if wanted.
  • Verify on the Brussels sprouts half manner by and when you see any free leaves browning too quick, take away them from the sheet and put aside.
  • Costume the roasted Brussels sprouts and mushrooms JUST BEFORE serving to protect crispiness.

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Take advantage of scrumptious roasted Brussels sprouts with honey balsamic and mustard dressing. This gluten-free, vegetarian and wholesome Brussels sprouts recipe makes for a superb facet dish for any meal however particularly for Thanksgiving dinner, Christmas or Sunday roast with the household.

  • Preheat the oven to 200 C / 400 F. Grease a flat baking tray (sheet pan) with a bit of oil.

  • Mix halved Brussels sprouts and mushrooms in a mixing bowl and drizzle with a tablespoon or two of olive oil. Toss by to coat.

  • Unfold evenly on a baking tray minimize facet up (ensure that it’s a flat tray!) and pop within the oven. Cook dinner for a complete of about 25-Half-hour (perhaps 35 relying in your oven), till golden brown and crispy. Be certain that to take the tray out after 10-15 minute and take away any single Brussels sprouts leaves as they are going to have browned by now. Preserve them in a bowl. Pop the tray again in to maintain roasting.

  • Whereas the veggies are roasting, combine the dressing and put aside.

  • Take away the tray from the oven as soon as cooked. Season the greens generously with salt (about 1/2 a teaspoon or a bit extra) and switch to a serving bowl. Pour the dressing excessive (you are able to do half of it to being with). Prime with recent mint and serve whereas heat (though they are going to style simply as superb as soon as cooled down).

See also  Napa Chicken Salad with Sesame Dressing Recipe
  • If making a bigger batch of this recipe, double the quantity of Brussels sprouts and mushrooms and roast on two flat trays, rotating their place within the oven. Don’t attempt to make MORE greens on the identical tray as you wish to distribute loads of warmth round each bit to attain that pretty crispiness. For the dressing, you solely to extend the quantities by a 3rd and even quarter moderately than double and it is best to have loads for twice the greens.
  • Mushrooms could be omitted from this recipe utilizing simply Brussels sprouts, or you may add some broccoli or bacon items to the combination. To get this recipe nearer to the unique Porteno dish, be at liberty so as to add a cup of heat brown or inexperienced lentils as a substitute of mushrooms.
  • Scorching mustard could be changed with Yellow or Dijon mustard and you may add a pinch of chili powder or scorching sauce to get the spice kick.
  • Can I take advantage of frozen Brussels sprouts? They gained’t caramelize or get the good golden brown look, so I wouldn’t advocate utilizing frozen. Contemporary Brussels sprouts are greatest on this recipe!

Energy: 287kcal | Carbohydrates: 8g | Protein: 2g | Fats: 28g | Saturated Fats: 4g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 20g | Sodium: 299mg | Potassium: 261mg | Fiber: 1g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg

Key phrases: Paleo, Aspect Dishes, Grilled Greens, Roasted Vegetabels, Brussels sprouts

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Irena Macri

By Irena Macri

In regards to the creator: Hello, I’m Irena Macri. I share scrumptious recipes that I’ve cooked and beloved. I’m a printed cookbook creator, have been meals running a blog for over 10 years and have a Diploma in Vitamin. You can see many wholesome recipes in addition to my favorite consolation meals. Extra about me right here | Subscribe to my publication and freebies

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