Ingredients
1 lb. Brussels sprouts, cleaned and halved
2 tbsp. extra-virgin olive oil
1/2 c. balsamic vinegar
2 tbsp. honey
1 tbsp. dijon mustard
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.Step 2Remove sprouts from skillet and set aside on a plate. Add vinegar, honey, mustard, and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes. Season with salt and pepper and serve immediately.
The key to crispy Brussels Sprouts: The hardest part of making these Brussels sprouts is leaving them alone. BUT, if you want that nice golden caramelization, you gotta let those little guys cook undisturbed for at least 3 minutes. We know, it’s tough, but your patience will be rewarded with Brussels sprouts that are both tender and crisp all at once. Can I add anything? Of course! Looking to add some spice? Give these sweet sprouts a kick of heat by adding a sprinkle of cayenne or a touch of red pepper flakes. If plain dijon isn’t your fav, feel free to add a stone-ground mustard or a honey-based dijon instead. Nuts — like pistachios or cashews — or pomegranate seeds can also add a fun twist and added crunch. Can’t get enough of the bite-sized veggie? Try our brussels sprouts hash for a savory, low-carb brunch dish, or throw your Brussels sprouts on the grill for a deliciously smoky sprout. If you made this recipe, let us know how it came out in the comments below! Editor’s Note: This intro was updated to add more information about the dish on August 23, 2022.
