Home Healthy Eating Honey Balsamic Brussels Sprouts & Mushrooms

Honey Balsamic Brussels Sprouts & Mushrooms

by amazonskylers

This recipe for roasted mushrooms and Brussels sprouts with Balsamic, mustard, and honey is absolutely delicious and will quickly become a favorite. It’s a simple yet flavorful dish that is perfect for any occasion, especially during the holiday season.


Overview:

This Brussels sprouts recipe is inspired by a dish from a renowned restaurant in Sydney. I wanted to create a homemade version that is simpler, healthier, and equally delicious. The combination of roasted Brussels sprouts and mushrooms, dressed in a tangy and sweet sauce, is a true culinary delight.

The roasted vegetables are coated in a flavorful mix of Balsamic vinegar, honey, and hot mustard, creating a perfect balance of flavors and textures. This dish is not only vibrant and colorful but also cozy and comforting.

Whenever I make this dish, it always receives rave reviews. I hope you enjoy it as much as I do. It’s a versatile side dish that pairs well with any meal, especially during festive gatherings. This recipe is gluten-free, vegetarian, vegan, and paleo-friendly.

Key Ingredients:

You can find the complete list of ingredients and measurements in the recipe card below.

  • Brussels sprouts: Look for fresh, compact Brussels sprouts for even cooking. They are rich in vitamins A and C and iron.
  • Mushrooms: Use cremini, Swiss Brown, or button mushrooms, either whole or halved.
  • Olive oil: Coating the vegetables with olive oil before roasting enhances their crispiness.
  • Balsamic vinegar: Opt for high-quality Balsamic vinegar for a rich flavor.
  • Honey: Use runny honey for easy mixing.
  • Mustard: Hot English mustard adds a spicy kick to the dish. You can also use Yellow or Dijon mustard with a pinch of chili powder.
  • Garlic: Adds a fragrant touch to the dish.

Cooking Instructions:

For detailed step-by-step instructions, refer to the recipe card below. Here are some key points to get you started:

  • Halve the Brussels sprouts and mushrooms, drizzle with olive oil, and roast until crispy and golden brown.
  • Pro Tip: Roast the vegetables on a flat tray at high heat for optimal crispiness. Remove any browned leaves halfway through cooking to prevent burning.
  • If serving a larger group, roast two trays of vegetables simultaneously.
  • Prepare the dressing of hot mustard, garlic, Balsamic vinegar, honey, and olive oil. Hot English mustard adds a unique flavor profile.

Once cooked, season the vegetables with salt and pour the dressing while hot. Garnish with fresh herbs like mint, parsley, or basil. Serve warm.

Recipe Tips:

  • Preheat the baking sheet before adding the vegetables for crispier results.
  • Avoid overcrowding the ingredients on the baking sheet to ensure even roasting.
  • Check the Brussels sprouts halfway through cooking and remove any burnt leaves.
  • Dress the vegetables just before serving to maintain their crispiness.

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Enjoy these delicious roasted Brussels sprouts with honey, Balsamic vinegar, and mustard. This recipe is perfect for any meal, especially during special occasions like Thanksgiving or Christmas.

  • Preheat the oven to 200 C / 400 F. Grease a flat baking tray with oil.

  • Combine halved Brussels sprouts and mushrooms in a bowl, drizzle with olive oil, and toss to coat.

  • Spread the vegetables on a baking tray, cut side up, and roast until golden brown and crispy.

  • While the vegetables are roasting, prepare the dressing.

  • Season the cooked vegetables with salt, transfer to a serving bowl, pour the dressing, and top with fresh herbs. Serve warm.

  • If making a larger batch, double the ingredients and roast on separate trays. Avoid overcrowding for optimal crispiness.
  • You can omit mushrooms or add broccoli or bacon for variation. To replicate the original dish, add warm lentils instead of mushrooms.
  • Hot mustard can be substituted with Yellow or Dijon mustard and a pinch of chili powder for heat.
  • Can I use frozen Brussels sprouts? Fresh Brussels sprouts are recommended for better texture and flavor.

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

Keywords: Paleo, Side Dishes, Grilled Vegetables, Roasted Vegetables, Brussels sprouts


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