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Honey-Garlic Glazed Chicken Liver with Balsamic Roasted Brussels Sprouts

Honey-Garlic Glazed Chicken Liver with Balsamic Roasted Brussels Sprouts is built to be delicious and practical while aligning with healthy eating principles. It keeps sodium sensible by leaning on aromatics, herbs, spices, and a splash of citrus or vinegar instead of heavy salt. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Brussels Sprouts Healthy Low-sodium
Prep
15m
Cook
30m
Total
45m
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Honey-Garlic Glazed Chicken Liver with Balsamic Roasted Brussels Sprouts

Ingredients

  • 250 g Chicken Livers
  • 250 g Brussels Sprouts
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Olive Oil
  • 2 tablespoons Honey
  • 2 cloves Garlic
  • 1 tablespoon Soy Sauce (low sodium)
  • 1 teaspoon Fresh Thyme
  • to taste Salt
  • to taste Black Pepper

Instructions

  1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tablespoon olive oil, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
  2. While Brussels sprouts roast, heat remaining olive oil in a skillet over medium-high heat. Add chicken livers and cook for 3-4 minutes per side, until browned and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
  3. In a small bowl, whisk together honey, minced garlic, and low-sodium soy sauce.
  4. Pour honey-garlic sauce over the cooked chicken livers in the skillet. Cook for 1-2 minutes, until sauce thickens slightly and coats the livers. Stir in fresh thyme.
  5. Serve chicken livers immediately over roasted Brussels sprouts.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX