Glazed Brussels Sprouts and Potatoes  Recipe

 The flavorful combination of Glazed Brussels Sprouts and Potatoes is a fantastic side dish that transforms often-maligned Brussels sprouts into a delightful, slightly sweet, and savory treat. This recipe involves roasting the vegetables until they are crispy and tender, then tossing them in a simple, irresistible glaze made from honey or maple syrup and tangy vinegar, creating a deeply caramelized and highly addictive side dish perfect for any meal.

Serving Quantity: 4 to 6 people

Cooking Time: Approximately 35 to 40 minutes (5 minutes prep, 30-35 minutes roasting)

1. Detailed Ingredients for the Vegetables

To get perfectly crispy and tender vegetables, even cutting and generous oil coating are key.

• 1.5 lbs Brussels sprouts, trimmed and halved lengthwise

  • Preparation Note: Ensure all sprouts are cut similarly so they cook at the same rate.

• 1.5 lbs small potatoes, such as Yukon Gold or red potatoes, scrubbed and cut into uniform 1-inch pieces

  • Preparation Note: Cutting the potatoes into pieces of similar size to the sprouts ensures they finish roasting simultaneously.

• 3 tablespoons olive oil (a quality extra virgin oil for flavor)

• 1 teaspoon salt (Kosher or sea salt)

• 1/2 teaspoon freshly ground black pepper

2. Detailed Ingredients for the Sweet and Tangy Glaze

This glaze is whisked together quickly and added at the end to create a sticky, concentrated flavor coating.

• 3 tablespoons honey or pure maple syrup (use maple syrup for a vegan option)

  • Sweetener Note: Honey caramelizes beautifully, giving the dish a rich color.

• 2 tablespoons balsamic vinegar (or red wine vinegar)

  • Vinegar Note: Balsamic vinegar provides the perfect fruity acidity to balance the sweetness.

• 1 clove garlic, minced very finely

• 1 teaspoon Dijon mustard (optional, but adds savory depth and helps emulsify the glaze slightly)

3. Roasting the Vegetables for Maximum Crispness

Roasting at high heat is the secret to achieving a beautiful caramelization and crisp edges on both the sprouts and potatoes.

1. Preheat and Prepare the Pan: Preheat your oven to 400∘F (200∘C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.

2. Toss the Vegetables: In a very large mixing bowl, combine the halved Brussels sprouts and the cubed potatoes. Drizzle generously with the olive oil, salt, and pepper. Toss everything well with your hands until the vegetables are lightly and evenly coated in the oil and seasonings.

3. Spread Evenly (Crucial Step): Pour the seasoned vegetables onto the prepared baking sheet. It is essential to spread them into a single, uncrowded layer. If the pan is too crowded, the vegetables will release steam and become soggy instead of crisping. Use two baking sheets if necessary.

4. Initial Roast: Place the pan in the preheated oven and roast for 20 minutes.

4. Preparing and Applying the Glaze

Tossing the vegetables halfway through and adding the glaze ensures even browning and coating.

1. Make the Glaze: While the vegetables are roasting, whisk together the honey (or maple syrup), balsamic vinegar, minced garlic, and Dijon mustard (if using) in a small bowl. Set this glaze mixture aside.

2. Toss and Finish Roasting: After the initial 20 minutes, take the pan out of the oven. Carefully use a spatula to flip and toss the potatoes and Brussels sprouts. They should be starting to look golden brown on the bottom. Return the pan to the oven and roast for another 10-15 minutes, or until the potatoes are easily pierced with a fork and the Brussels sprouts have crispy, caramelized outer leaves.

3. Glaze the Dish: Remove the pan from the oven. Drizzle the entire prepared glaze mixture evenly over the hot, roasted vegetables. Use a spatula to gently toss everything right on the pan until the sprouts and potatoes are thoroughly coated in the sticky, shiny glaze.

4. Serve Immediately: Transfer the glazed mixture immediately to a serving dish and enjoy the hot, crispy texture.

5. Basic Nutritional Information (Estimate Per Serving)

These values are estimates and depend on the exact amount of oil and glaze used. They represent a side dish portion.

• Calories: Approximately 200-250 kcal

• Total Fat: Approximately 8-12g (mostly healthy fats from olive oil)

• Carbohydrates: Approximately 25-30g (includes natural sugars from the glaze)

• Protein: Approximately 4-6g

• Key Nutrients: Good source of Vitamin C and K.

6. Extensive Tips for Success

• Add Bacon or Pancetta: For an incredible savory depth, chop 4 slices of thick-cut bacon or pancetta into small pieces. Toss the raw bacon with the vegetables and oil in Step 3.2. As the vegetables roast, the bacon fat will render out, perfectly coating and cooking the vegetables, adding a rich, smoky flavor.

• Taste Before Glazing: Always taste the glaze mixture before adding it. If you like a tarter flavor, add a teaspoon more vinegar. If you prefer a sweeter glaze, add a teaspoon more honey.

• Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, spread the mixture back out on a baking sheet and reheat in a 350∘F (175∘C) oven for 5-10 minutes. Avoid the microwave, which will turn the vegetables soggy.

• Don’t Forget the Single Layer: The number one tip for crispy roasted vegetables is not to crowd the baking pan. If the vegetables are touching too much, they steam in their own moisture rather than browning. The high heat only works when the surface area of the vegetable is exposed to the heat.

• Make it Ahead: You can chop and prep all the vegetables a day in advance and store them covered in the refrigerator. You can also mix the glaze up to a day ahead. However, do not combine the glaze with the hot vegetables until the very moment you remove them from the oven.