Roasted Brussels Sprouts Honey (Printer-friendly)

Caramelized Brussels sprouts roasted with olive oil and honey for a flavorful, crisp side dish.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasoning

02 - 2 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp garlic powder (optional)

→ Finishing

06 - 2 tbsp honey
07 - 1 tbsp fresh lemon juice (optional)

# How to Make It:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine halved Brussels sprouts with olive oil, salt, pepper, and garlic powder if using. Toss to coat evenly.
03 - Place Brussels sprouts cut-side down in a single layer on the prepared baking sheet.
04 - Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crisp on the edges.
05 - Remove from oven and immediately drizzle honey over the sprouts. Toss gently to coat.
06 - Sprinkle fresh lemon juice over the sprouts before serving to enhance brightness.

# Expert Tips:

01 -
  • The edges get so crispy they almost shatter when you bite into them, while the centers stay tender and sweet.
  • Honey transforms these little cabbages into something that even the pickiest eaters ask for seconds of.
  • Its fast enough for a weeknight but impressive enough that guests think you fussed.
02 -
  • Cut-side down is non-negotiable if you want caramelization, the flat surface against the hot pan creates those sweet, crispy spots.
  • Dont skip the flip halfway through or one side stays pale and soft while the other burns.
  • Add the honey after roasting, not before, or itll scorch in the oven and turn bitter.
03 -
  • Parchment paper saves you from scrubbing burnt honey off the pan later, trust me on this one.
  • If your oven runs cool, bump the temp to 230°C (450°F) so the sprouts actually crisp instead of steam.
  • Make a double batch because these disappear faster than you think, even from people who claim they dont like vegetables.

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