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Honey roasted Brussel spouts Crispy on the outside and tender on the inside, Honey Roasted Brussel Sprouts make a delightful vegetable side dish.
Vegetables can be prepared in a variety of ways. The best way to eat Brussel sprouts is to roast them. The honey’s sweetness balances out the Brussel sprouts’ natural bitterness. When you combine that with the roasting process, which brings out all of the natural flavors, you’ve got yourself a fantastic little side dish.
Once you’ve tried these honey-glazed brussels sprouts, we guarantee they’ll become a regular part of your evening winter cooking routine. Why? This honey-roasted Brussel sprouts recipe hits all the keynotes for a flawlessly balanced dish: pleasantly charred veg, sticky-sweet honey, acidic red wine vinegar, sharp lemon zest, fiery chile flakes, and plenty of butter. If the heat is too intense for you or your dinner partners, reduce the chiles or leave them out entirely.
Brussel sprouts have a terrible record for being slimy and bitter, but that doesn’t have to be the case! Brussel sprouts have a harsh taste to them by nature. Roasting them is one of the finest ways to combat bitterness. The natural sugars caramelize during the high heating temperature procedure of roasting, resulting in a crisper, sweeter brussel sprout.
Preheat the oven to 450°F and place a rimmed baking sheet on the bottom rack. In a large mixing bowl, toss the brussels sprouts with the oil and season with salt and black pepper.
Carefully remove the baking sheet from the oven. Using tongs, arrange Brussels cut side down on the baking sheet. Roast Brussels on bottom rack until softened and deeply browned, 20–25 minutes.
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