Honey Roasted Brussels Sprouts
User Reviews
5
Honey Roasted Brussels Sprouts
Description
The Honey Roasted Brussels Sprouts recipe features halved sprouts coated in a mixture of melted butter, honey, kosher salt, black pepper, and garlic powder before roasting in a hot oven. The initial roasting softens the sprouts and begins caramelization, followed by flipping and additional roasting to develop deep browning without burning. This method produces sprouts that are crisp on the outside and tender inside, with a balanced sweetness and savory hint from the garlic.
This dish works well as a vegetable side for roast dinners or as a hearty addition to any meal requiring a flavorful green vegetable. The honey or maple syrup glaze enhances the natural nuttiness of Brussels sprouts, appealing to those who might shy away from their bitterness.
Handling the sprouts properly is important for texture; using pre-washed, dry sprouts or thoroughly drying freshly washed ones prevents steaming. Adjust roasting time based on the size and doneness preference, removing any sprouts that brown faster. Leftovers can be refrigerated and reheated in the oven to restore crispness, or frozen for longer storage.
Ingredients
- 1 pound Brussels sprouts
- 4 tablespoons butter melted
- 2 tablespoons honey or maple syrup, or sugar-free maple syrup
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Spray the parchment paper with oil.
- Wash and dry the sprouts. Remove any damaged outer leaves. Cut them in half.
- Place the Brussels sprouts in a large bowl. Add the melted butter, honey, salt, pepper, and garlic powder. Use a large spoon or your hands to coat the sprouts evenly and thoroughly.
- Arrange the sprouts in a single layer on the prepared baking sheet. Roast them for 15 minutes.
- Remove the pan from the oven. Flip the sprouts to the other side (I use two teaspoons). If any of them is already deeply browned, remove it to a plate. Wipe off any spots with caramelized honey on the pan to prevent them from burning.
- Return the pan to the oven and roast the sprouts until tender and browned, for 10-15 more minutes. Serve immediately.
Notes
- Use pre-washed bagged Brussels sprouts to ensure dryness and crisp roasting.
- Dry freshly washed sprouts thoroughly to avoid steaming during roasting.
- Cut larger sprouts into three parts for even cooking and caramelization.
- Remove sprouts that brown early to prevent burning while others finish roasting.
- Store leftovers in a sealed container in the refrigerator for up to four days.
- Reheat sprouts uncovered in a 350°F oven to regain crispness.
- Brussels sprouts can be frozen for up to three months and reheated later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 146kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Sodium | 207mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
