ROASTED AND READY!

No mushy mash this time. Only craveable, tangy Honey Roasted Brussel Sprouts. Save room for seconds.

ABOUT HONEY ROASTED BRUSSEL SPROUTS

Toss the Brussel sprouts with sweet paprika and ghee. Warm them with heat and a hint of nutmeg. Roast them until they develop deep color. Several slightly blackened sprouts add to the roasted flavor. Glaze them with a mildly sweet vinaigrette made with healthy raw honey, apple cider vinegar, and olive oil. These small steps develop layers of big flavor.

This recipe keeps things simple. All the roasting spices mix easily with the melted ghee. While the seasoned sprouts roast, take 5 minutes and mix 4 ingredients together for the sweet and tangy glaze.

HELPFUL EQUIPMENT
Stainless steel sheet pan – I use a 13×18 stainless steel rimmed sheet pan. Avoid aluminum and non-stick when you can

spices for honey roasted brussel sprouts - sweet paprika, nutmeg, cayenne, & sea salt, in ghee

INGREDIENTS
Brussel sprouts – get medium sprouts for the best Brussel sprouts
Ghee – for a hint of buttery flavor
Fine sea salt – with minerals, not iodized table salt
Nutmeg – ground. Not the stuff you bought for the pumpkin pie you made 3 years ago—not that I’ve ever had experience reaching for less than fresh spices 🙃😜
Sweet paprika – same here. Keep it fresh. A good choice—Hungarian sweet paprika
Cayenne pepper – just a pinch
Raw honey – do you have local honey nearby?
Apple cider vinegar – I like the acv from azure standard
Olive oil – a high quality, pure olive oil not cut with other oils

PREP BEFORE COOKING BRUSSEL SPROUT RECIPES

No prep necessary. However, for the sake of time on holidays and other busy days, consider trimming the ends off the Brussel sprouts the day before you plan to cook and serve them. Keep them in a sealed glass container until you prepare them.

HOW TO SERVE

Serve these Honey Roasted Brussel Sprouts as a healthy side dish for holidays and dinner parties. They pair well with chicken, turkey, or beef.
If you prefer a stronger vinaigrette (and honey) taste, consider doubling the glaze portion of the recipe.

TIPS FOR SUCCESS

Buy fresh Brussel sprouts.
Watch carefully after 18 minutes of baking. All ovens differ. Make sure they don’t burn.
The final dish should have blackened portions.
After roasting, remove any stray leaves that completely burned. No burned bitter taste allowed.

roasted brussel sprouts with honey vinaigrette

WHAT TO AVOID

Don’t keep the oven door open too long when you put them in. The heat needs to remain at 425° for them to roast correctly.
Look closely at the sprouts you purchase. Don’t buy them if they have tiny black spots all over them or look very yellow.
Don’t walk away toward the end of cooking time. The 24-26 minutes includes enough time for the sprouts to slightly blacken. If you walk away, the tasty blackened part might just become burnt.

LEFTOVER TIPS

Store leftovers in a covered container in the refrigerator and eat them within 2 days. Re-heat them in a toaster oven.