Roasted Brussels Sprouts with Honey

The perfect balance of sweetness and spices makes this roasted Brussels sprouts with honey recipe a real keeper!

Roasted Brussels Sprouts with Honey

In my book, the I Hate Vegetables Cookbook, I share a lot of tips on how to make veggies delicious.  The right kind of seasoning and the cooking method can make a big difference.

Many people think they dislike Brussels sprouts.  Usually, this is because they've only had poorly prepared Brussels sprouts. 

Let's talk about how to make Brussels sprouts taste good!

What's the best cooking method?

Roasting is hands down the best method for cooking Brussels sprouts.  It allows the sprouts to caramelize, bringing out the best flavor.  Sprouts that are simply steamed or baked are not so tasty.

What's the best way to spice up Brussels sprouts?

My secret seasoning weapon is a variation on salmon rub.  The combination of paprika, cumin, and ground chili balances the bitterness of the sprouts.

Why use sweetener?

It's not like you're turning your vegetables into dessert.  A touch of sweetener—in this case, honey—takes the edge off the bitter flavor without making the sprouts taste sugary.  Maple syrup also works, if you don't have honey.

What does the oil do?

Oil is magical for roasting.  It protects the vegetables from drying out, and it also helps transmit the heat from the oven to the vegetables.  A thorough coating is essential.

Why do the sprouts need to be cut in half and facing down?

Cutting the spouts in half exposes the largest and flattest surface to the heat of the baking sheet.  That means you'll get optimal browning all over the cut surface.

Why is the honey added after cooking rather than before?

Honey burns easily at the high temperature required for roasting.  You avoid burning, and you get better flavor from the honey, by adding it after the sprouts have cooked and are still hot.

What can I pair with Roasted Brussels Sprouts with Honey?

I like to pair these Brussels sprouts with a New York Strip roast.  Cook the strip roast first, then raise the oven temperature and roast the sprouts while the strip roast rests.

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Roasted Brussels Sprouts with Honey

The perfect balance of sweetness and spices makes this roasted Brussels sprouts with honey recipe a real keeper!

Course Side Dish

Cuisine American, Gluten Free

Keyword honey, roasting, spiced, vegetables

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 160 kcal

Author Katie Moseman

Ingredients

• 1 pound Brussels sprouts
• 3 tablespoons olive oil
• 1 tablespoon smoked paprika
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• 1 pinch garlic powder
• 1 pinch onion powder
• 1 tablespoon honey

Instructions

1. Preheat the oven to 425°F. Trim the stem ends of the sprouts, then cut each sprout in half on the vertical axis.

2. Toss the cut sprouts with the oil. Add the spices and toss again until fully coated. Line a baking sheet with parchment paper and place the sprouts cut side down at least ½ inch apart.

3. Bake for 15 to 20 minutes, or until the cut sides of the sprouts are nicely browned and any loose leaves have become brown and crisp. Carefully toss the hot sprouts with the honey, then serve.

Recipe Notes

You can substitute 1 ½ tablespoons of your favorite salmon rub in place of all the seasonings.

Nutrition Facts

Roasted Brussels Sprouts with Honey

Amount Per Serving

Calories 160 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Sodium 177mg8%

Potassium 441mg13%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 7g8%

Protein 4g8%

Vitamin A 1008IU20%

Vitamin C 101mg122%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.