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Honey-balsamic glazed Brussels Sprouts with Candied Hazelnuts

Serves 6


  • 1 pound Brussels sprouts (cleaned and halved)
  • 4 ounces balsamic vinegar
  • 2 ounces honey
  • 1/2 cup hazelnuts
  • 1/4 cup sugar
  • Corn starch slurry (1 tablespoon corn starch with 3 tablespoons cold water)
  • 1 tablespoon olive oil
  • salt to taste


Preheat oven to 425°F.

  1. Blanche hazelnuts in boiling water for 15 seconds, remove and toss with sugar to coat.
  2. Arrange hazelnuts in a single layer on a baking pan and bake in 425°F oven 8 to 10 minutes until golden.
  3. Blanche Brussels sprouts in salted boiling water 4 to 5 minutes; set aside.
  4. In medium saucepan over medium heat, add balsamic vinegar and honey and reduce by half. Slowly add corn starch slurry until the sauce reaches a syrupy consistency.
  5. In heavy skillet over medium heat, saute Brussels sprouts in olive oil until browned.
  6. Remove Brussels sprouts from heat and toss with honey balsamic syrup.
  7. Garnish with candied hazelnuts.

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