Honey-baked Brussels sprouts are an easy and nutritious side dish. It’s the perfect accompaniment to any meal!
THE BEST BRUSSEL SPROUTS
My favorite thing about Brussel sprouts is that they can be cooked with only a few simple ingredients like honey and balsamic vinegar.
They’re so cute and healthful as a side dish that you can’t go wrong.
The combination of honey and balsamic vinegar are a match made in heaven.
The vinegar’s sourness is countered by the honey’s sweetness.
Whether they’re used in a protein dish (such as balsamic honey chicken) or a vegetable dish (such as Brussels Sprouts), the flavors they bring to a dish are remarkable.
INGREDIENTS FOR SAUTEED BRUSSEL SPROUTS
- Balsamic vinegar
- Extra virgin olive oil
- Brussel Sprouts
- Tahini was added to the Brussels Sprouts to spruce up my simple dish. If you don’t want to utilize it, you don’t have to do so.
- Roasted Brussel Sprouts should be sliced in half and cooked in a skillet until tender but still crisp.
FREQUENTLY ASKED QUESTIONS
WHAT ARE THE BENEFITS OF CONSUMING BRUSSELS SPROUTS?
- Antioxidants and minerals abound in Brussel sprouts. They also have a lot of fiber, which is excellent for your health.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 156 calories.
With this recipe, what are its complementary dishes?
Ideally, this should be a side dish with the main course. I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- HONEY BALSAMIC CHICKEN
- EASY SPAGHETTI
- EASY STEAMED MUSSELS
- PARMESAN ROASTED TOMATOES
- 3 cloves garlic, minced
- ¼ teaspoon salt
- 1 tablespoon tahini, optional
- 2 tablespoons honey
- 1 lb. (0.4 kg) Brussels sprouts
- 1 tablespoon Pompeian Organic Balsamic Vinegar
- 1 1/2 tablespoons Pompeian Organic Extra Virgin Olive Oil
- Trim the Brussels sprouts’ stems to prevent them from wilting. Slice them in two.
- If using tahini, mix it together with the honey and vinegar in the little bowl you’re going to use for this. Mix thoroughly with a whisk. Remove from consideration.
- Medium heat should be applied to a skillet. Garlic should be lightly browned when added to the olive oil. Add the Brussels sprouts, flat-side down, to the pan and cook until they are golden brown on the surface. Make sure the opposite side is cooked by flipping it over. Stir in the honey-balsamic mixture with the Brussels sprouts in the skillet. Serve soon after the mixture has thickened.