Brussels sprouts are getting they’re due and I’m here for it. You’ll find flavorful, crispy, dang-near indulgent brussels dishes on the menus of most restaurants these days. You can make yummy restaurant-quality brussels in your own kitchen, too. And it’s easy (and pretty cheap)! For those of you looking to eat healthier and save a little change in the new year, add this to your routine. Even if your goals are different, still do it. 🙂 Some time has passed (over two years, in fact) since I shared a brussels recipe here and that’s far too long. The last were these balsamic brussels sprouts with bacon and brie. So today we’re talking about spicy honey roasted brussels sprouts. They’re crispy, a little sweet, and have a nice kick thanks to a little crushed red pepper. I like a spice level that induces a little lip-tingling action but if that isn’t your thing, feel free to dial back the amount of crushed pepper to your liking.
To make these spicy honey roasted brussels sprouts, I simply added all ingredients (recipe below) to a bowl and tossed until the sprouts were well coated then baked them on a sheet pan. The secrets to crispy brussels are high heat, plenty of pan space, and rotating your sprouts a little at some point–which is as easy as gently shaking the pan! These take just 20 minutes to make from start to finish and a lip-smackingly (not a word but just go with it) delicious. That’s not a word lightly thrown out about veggies but it’s altogether appropriate here. For more veggie goodness, check out my ginger curry carrots, garlicky green beans, easy roasted root veggies, or veggie noodles three ways. This addictive massaged kale salad has been super popular and is a veggie must-try. 🙂
Next week, I’ll be sharing an easy weeknight meal, my favorite healthy snacks to keep on hand, and a bunch of fun date night ideas so be sure to check back. Thanks for reading!
Crispy roasted brussels sprouts with the perfect balance of sweet and spicy
- 1 pound Brussels sprouts washed and trimmed
- 2 tablespoons honey
- 2 teaspoons crushed red pepper
- 2 teaspoons olive oil
- sea salt to taste
- black pepper to taste
Preheat oven to 450 degrees. In a large bowl, whisk together all ingredients except for brussels sprouts.
Add brussels sprouts to bowl and toss until well coated with mixture.
Spread out in a single layer on a baking sheet and bake for about 15 minutes, Gently shake pan halfway through to turn sprouts.