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 side dish.

Cook: 30 min | Yield: 8 generous servings

Ingredients

• 1/2 cup balsamic vinegar
• 1/3 cup honey
• 4 tablespoons Challenge Unsalted Butter
• 3 cloves garlic, pressed or minced
• 2 pounds Brussels sprouts, cleaned and trimmed
• 2 tablespoons olive oil
• 1 teaspoon each salt and pepper

Instructions

1. Heat oven to 425 degrees F. Line two sheet pans with parchment paper or aluminum foil.
2. To prepare the 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 to 10 minutes or until glaze has reduced and has slightly thickened.
3. While 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.
4. Drain the water, then toss with oil, salt and pepper.
5. Place half of the sprouts on each sheet pan. Using a heavy jar, glass or coffee cup, smash each one down to flatten. Place trays in the oven and bake for 10 minutes.
6. Remove Brussels sprouts from the oven and spoon glaze on top of each sprout.
7. Place back into the oven and continue roasting for an additional 10 minutes, or until the bottoms are crispy.

Attribution

Recipe and photo used with permission from: Challenge Dairy