Honey Balsamic Brussels Sprouts
These sweet and spicy honey balsamic brussels sprouts are pan-seared and tossed in a warm honey, bourbon, and balsamic vinegar sauce.
Servings: 8 people
Calories: 69kcal
Ingredients
- 1 pound brussels sprouts
- 1 tablespoon olive oil
- ⅛ cup honey
- ⅛ cup balsamic vinegar
- ⅛ cup bourbon (or unflavored whiskey)
- ½ teaspoon sea salt Or use 1 teaspoon kosher salt (I use Diamond kosher salt)
- 1 teaspoon red pepper flakes
Instructions
- Heat 1 TB olive oil on medium heat in a large heavy pan (such as cast iron).Note: If using a medium-sized pan, you may need to work in 2 batches.
- While the pan gets hot, thinly slice the brussels sprouts. Discard the woody ends.
- Add the shaved sprouts to the hot pan, and allow them to cook 3-4 minutes until lightly charred. Stir the sprouts periodically with a wooden or metal spatula while they cook. Remove sprouts from pan and add to a mixing bowl.
- Note: This step in the recipe will go quickly and requires extra attention. Before beginning this step, have the bourbon and balsamic ready to use and within arm's reach.Heat the honey over medium heat, whisking constantly. When the honey begins to turn golden brown (or amber), stand back at arm's length (in case of splash-back) and add the balsamic vinegar and bourbon.
- Stir the sauce over medium heat 1-2 more minutes, and then pour immediately onto the brussels sprouts.
- Add the salt and red pepper flakes, and serve immediately.
- Prepare Ahead: The brussels sprouts can be sliced up to 2 days ahead of time.Make Ahead: Up to 2 hours before serving, make the sauce, and toss the sprouts in the sauce. Serve the brussels sprouts cold instead of warm.
Nutrition
Calories: 69kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 230mg | Fiber: 2g | Sugar: 6g | Vitamin A: 502IU | Vitamin C: 48mg | Calcium: 24mg | Iron: 1mg
