Glazed Brussels Sprouts and Potatoes Recipe

This side dish is the definition of a crowd-pleaser, transforming humble root vegetables and often-misunderstood sprouts into a glossy, restaurant-quality masterpiece. By blanching the vegetables first and then finishing them in a rich butter-honey glaze, you ensure the potatoes are creamy, the sprouts stay vibrant green, and every bite is coated in a sweet-and-tangy sauce. It is a festive, colorful addition to any holiday table or Sunday roast.

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Glazed Brussels Sprouts and Potatoes Recipe Ingredients

The Vegetables

• 2 pounds baby red-skinned potatoes (scrubbed, left whole or halved if large)
• 2 red onions, cut into 1-inch wedges
• 2 pounds small Brussels sprouts, trimmed and tough outer leaves removed
• Kosher salt (for the water and seasoning)

The Glaze & Finish

• 1 stick (1/2 cup) unsalted butter
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1 tablespoon chopped fresh thyme
• 1/4 cup chopped fresh parsley
• Freshly ground black pepper

How To Make Glazed Brussels Sprouts and Potatoes Recipe

1. Boil Potatoes and Onions: Bring a large pot of salted water to a rolling boil. Add the baby red potatoes and cook for about 11 minutes. Then, carefully drop in the red onion wedges. Continue cooking for another 4 minutes (15 minutes total). The potatoes should be tender when pierced with a fork. Remove the potatoes and onions with a slotted spoon and transfer them to a paper towel-lined tray to blot dry. Keep the water boiling.
2. Blanch and Shock: Prepare a large bowl filled with ice and water. Add the trimmed Brussels sprouts to the boiling water pot. Cook until they are tender but still have a slight bite, about 6 to 7 minutes. Drain immediately and plunge them into the ice bath. This “shocking” stops the cooking instantly and locks in a bright emerald green color.
3. Dry the Vegetables: Stir the sprouts in the ice water until fully cooled. Drain them well. Crucial Step: Blot the sprouts, potatoes, and onions thoroughly with paper towels. If the vegetables are wet, the butter glaze will slide right off instead of coating them.
4. Make the Glaze: Melt the stick of butter in a large skillet over medium heat. Stir in the chopped thyme, white wine vinegar, and honey. Bring the mixture to a simmer. It should look glossy, bubbling, and slightly thickened.
5. Glaze and Heat: Add the dried potatoes, onions, and Brussels sprouts to the skillet. Toss gently but thoroughly to coat every piece in the butter mixture. Cook for about 3 minutes until the vegetables are heated through and shiny. If the pan seems dry, add a tablespoon of water to help emulsify the glaze.
6. Season and Serve: Season generously with salt and freshly ground pepper. Toss with the fresh chopped parsley for a pop of color and serve hot.

Recipe Tips

• The “Shocking” Truth: Do not skip the ice bath for the Brussels sprouts. If you let them cool gradually, they will turn a drab olive-drab color and develop a sulfurous smell. The ice water keeps them fresh and sweet.
• Uniform Sizing: Try to select potatoes and sprouts that are roughly the same size so they cook evenly. If you have large sprouts, halve them; if you have large potatoes, quarter them.
• Make Ahead: This is a fantastic entertaining recipe because you can boil and shock the vegetables up to 2 hours in advance. Store them in the fridge, then just sauté them in the glaze right before serving.
• Onion Wedges: When cutting the red onion, leave a little bit of the root end intact on each wedge. This helps the layers hold together in the boiling water so you get nice chunks of onion rather than stringy slivers.
• Vinegar Kick: The white wine vinegar acts as a gastrique, cutting through the richness of the stick of butter so the dish tastes balanced rather than greasy.

What To Serve With Glazed Brussels Sprouts and Potatoes Recipe

This side dish is substantial and pairs well with roasted meats.

• Roast Beef: The thyme and red wine vinegar complement beef gravy.
• Roast Turkey: A colorful alternative to green bean casserole for Thanksgiving.
• Pork Tenderloin: The sweetness of the honey glaze pairs perfectly with pork.
• Salmon: A rich side for a lighter main protein.

How To Store Glazed Brussels Sprouts and Potatoes Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The butter glaze will solidify when cold.
• Reheat: Reheat in a skillet over medium heat until the butter melts and the vegetables are hot. You can use the microwave, but be careful not to overheat the sprouts or they may become mushy.
• Freeze: Freezing is not recommended. Boiled potatoes and sprouts tend to become watery and mealy when thawed and reheated.

Glazed Brussels Sprouts and Potatoes Recipe Nutrition Facts

• Calories: 280
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 350mg
• Total Carbohydrates: 32g
• Dietary Fiber: 6g
• Sugar: 8g
• Protein: 6g

Nutrition information is estimated per serving (based on 8 servings).

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