These Honey Garlic Roasted Brussel Sprouts are the perfect side for nearly any dinner. Just prep, roast, toss and done!
RECIPE INDEX
- About this recipe
- Alternatives
- Planet friendly points
- Ingredients
- Recipe steps explained
- Tips
- More fun recipes to try
- Expiration & Storage
ABOUT THESE HONEY GARLIC ROAST D BRUSSEL SPROUTS
You can never go wrong with brussel sprouts. I love these because their so versatile and you can pair the with any meal and with ease! Not much prep work goes into these delicious sprouts. I’ve messed around quite a bit with different sweet-acid combos to find the perfect brussel sprouts recipe. The only other favorite acid I love for these is apple cider vinegar, but honey and lemon are such a perfect pairing and also happen to be a favorite in my household. Even the 3 year old eats them!
ALTERNATIVES
Lemon.
Feel free to use apple cider vinegar instead like I mentioned above.
Honey.
Feel free to try agave for a vegan or alternate option.
PLANET FRIENDLY POINTS
You can buy brussel sprouts on the stalk for a sustainable option! It also keeps the brussel sprouts fresher longer which is a plus! I know a lot of stores sell brussel sprouts off the stalk, but if you have the option, on the stalk is great for sustainability. They will last 3-4 weeks instead of 1-2 weeks. As for the stalks themselves are edible! You can actually keep the brussel sprouts on the stalk for a nice aesthetic visual. This option is especially great for holidays and serving guests. After cutting off the woody outside, there are lots of uses for the inner part of the stalk. They are similar to broccoli stalks and would be delicious coated in a panko and fried or tossed in the oven.
INGREDIENTS
Brussel sprouts pre-bake
- 2 cups Brussels sliced in half or quarters (1 pound)
- 4 cracks fresh pepper (2 pinches)
- 2 pinches of sea salt
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil
Brussel sprouts sauce
- 1 tablespoon lemon juice
- 1 tablespoon honey
- A pinch or two of finishing flakey sea salt to taste
RECIPE STEPS EXPLAINED
1 Pre heat & prep pan
Set oven to 400F. Prep a sheet pan by greasing it. I like to use a spray oil and line my pans with foil.
2 Slice Brussel sprouts
Slice Brussels (1 pound or roughly 1 1/2 cups sliced) into halves or quarters. Both methods are great. Smaller is always easier to eat. Sometimes easier to get more browning because more flat sides are available. Halves make it easy to have one main flat side and take less effort. I did both for you to see. I typically will just aim to make them all as evenly sized as possible. Smaller Brussels will get cut in half while larger sprouts will get sliced into quarters.
Add the sliced Brussels into a medium sized bowl as you go
TIP: If you’re not sure how much 1 1/2 cups sliced Brussels will be: instead of directly into the bowl. Place the Brussels into a measuring cup as you cut.
3 Toss the sliced Brussels in the bowl with:
4 cracks fresh pepper (2 pinches)
2 pinches of sea salt
1/2 teaspoon garlic powder
3 tablespoons olive oil
4 Place brussels on a pan
Spread out brussel sprouts on a pan as evenly as possible on the prepped pan and without touching each other so we can get them crispy! place them on their largest flat side as best as possible.
5 Place in oven
Set timer for 2 different increments:
1. 10 minutes
-Flip/toss as many Brussels as you can to a fresh unbrowned side
-Flip the pan 180 degrees. Short sides should be on opposite sides of the oven.
2. 10 minutes
(20 minutes total)
6 While in the oven, get your sauce ready
Whisk honey (1 tablespoon) and lemon juice (1 tablespoon or approx 1/2 a lemon)
7 Toss in sauce
Toss Brussel sprouts in the honey lemon sauce.
8 Serve
Eat and enjoy immediately! Since they’re tossed, they tend to cool quicker so eat right away.
TIPS
Keep the oil coating light in order to get that nice crisp on your brussel sprouts. Still be sure to grease your pan though!
COMPATIBLE RECIPES
Another delicious side that goes with basically anything are my Pesto Potatoes!
Pair these Brussel sprouts with grilled chicken or Healthy Ham Stuffed Sweet Potatoes
Pair with a salad and ground turkey for a super realistically simple meal topped with my Sweet Red Onion vinaigrette.
EXPIRATION & STORAGE
Best eaten immediately. Feel free to keep wrapped in foil in the fridge (you can even reuse the foil from your pan if you used it as a liner). Open up the foil for a quick oven reheat. Set your reheat oven temp to 350F. You of course can also store in an air tight container.
