Smashed Brussels Sprouts with Honey Butter Balsamic Glaze
We use a double-cook technique to give these Brussels sprouts their smashed and crispy texture: first boiled, then roasted. A sweet and sticky balsamic glaze gives balance to this ideal cool-weather side dish.
- 2 pounds Brussels sprouts, cleaned and trimmed
- 2 Tablespoons olive oil
- 1 teaspoon each of salt and pepper
- ½ cup balsamic vinegar
- 1/3 cup honey
- 4 Tablespoons Unsalted Challenge Butter
- 3 cloves garlic, pressed or minced
1Preheat oven to 425 degrees. Line two sheet pans with parchment paper or tin foil.
2To prepare your glaze, place vinegar, honey, butter, and garlic in a saucepan. Bring to a boil, then decrease the heat to a simmer. Cook for about 8-10 minutes or until glaze has reduced and has slightly thickened.
3While the glaze is cooking, place Brussels sprouts in a large pan and cover them with water. Bring to a boil and cook for 10 minutes. Drain off water, then toss with oil, salt, and pepper.
4Place half of the sprouts on each sheet pan. Using a heavy jar, glass, or coffee cup, smash each one down to flatten.
5Place trays in the preheated oven and bake for 10 minutes.
6Remove Brussels sprouts from the oven and spoon glaze on top of each sprout. Place back into the oven and continue roasting for an additional 10, or until the bottoms are crispy.