Name: Honey Roasted Brussels Sprouts
Ingredients: Brussels Sprouts: 2 pounds, fresh, trimmed and halved (or quartered if large). These are the star of the show! Fresh sprouts offer the best texture and flavor.; Olive Oil: ¼ cup, extra virgin. Provides healthy fats and helps the sprouts roast beautifully, preventing them from drying out.; Honey: 3 tablespoons, preferably local and raw. Adds natural sweetness and creates a gorgeous caramelized glaze.; Balsamic Vinegar: 1 tablespoon. Adds a touch of acidity to balance the sweetness of the honey and deepen the flavor profile.; Garlic Powder: 1 teaspoon. Enhances the savory notes and adds a subtle aromatic depth.; Onion Powder: 1 teaspoon. Complements the garlic and adds another layer of savory flavor.; Salt: 1 teaspoon, or to taste. Essential for seasoning and bringing out the natural flavors of the sprouts.; Black Pepper: ½ teaspoon, freshly ground, or to taste. Adds a touch of spice and enhances the overall flavor.; Optional Red Pepper Flakes: ¼ teaspoon (or more to taste). For a subtle kick of heat to balance the sweetness.; Optional Fresh Thyme or Rosemary: 1-2 sprigs. Adds an herbaceous and aromatic dimension, especially lovely for fall and winter dishes.; Optional Toasted Nuts (Pecans, Walnuts, or Pine Nuts): ¼ cup, roughly chopped. For added crunch and texture, especially nice as a garnish.

Ingredients

Brussels Sprouts: 2 pounds, fresh, trimmed and halved (or quartered if large). These are the star of the show! Fresh sprouts offer the best texture and flavor.
Olive Oil: ¼ cup, extra virgin. Provides healthy fats and helps the sprouts roast beautifully, preventing them from drying out.
Honey: 3 tablespoons, preferably local and raw. Adds natural sweetness and creates a gorgeous caramelized glaze.
Balsamic Vinegar: 1 tablespoon. Adds a touch of acidity to balance the sweetness of the honey and deepen the flavor profile.
Garlic Powder: 1 teaspoon. Enhances the savory notes and adds a subtle aromatic depth.
Onion Powder: 1 teaspoon. Complements the garlic and adds another layer of savory flavor.
Salt: 1 teaspoon, or to taste. Essential for seasoning and bringing out the natural flavors of the sprouts.
Black Pepper: ½ teaspoon, freshly ground, or to taste. Adds a touch of spice and enhances the overall flavor.
Optional Red Pepper Flakes: ¼ teaspoon (or more to taste). For a subtle kick of heat to balance the sweetness.
Optional Fresh Thyme or Rosemary: 1-2 sprigs. Adds an herbaceous and aromatic dimension, especially lovely for fall and winter dishes.
Optional Toasted Nuts (Pecans, Walnuts, or Pine Nuts): ¼ cup, roughly chopped. For added crunch and texture, especially nice as a garnish.

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Using parchment paper prevents sticking and makes washing up a breeze. Preheating the oven to the correct temperature is crucial for achieving perfectly roasted sprouts – we want them to caramelize, not steam.
Prepare the Brussels Sprouts: Wash the Brussels sprouts thoroughly under cold water. Trim off the dry ends of the stems and remove any yellow or damaged outer leaves. For medium to large sprouts, halve or quarter them lengthwise through the core. Smaller sprouts can be left whole. Halving or quartering ensures even cooking and allows the flavors to penetrate the sprouts more effectively. Uniformly sized pieces will cook at the same rate, preventing some from being burnt while others are still undercooked.
Combine Ingredients in a Large Bowl: In a large bowl, combine the halved or quartered Brussels sprouts, olive oil, honey, balsamic vinegar, garlic powder, onion powder, salt, and pepper (and red pepper flakes, thyme/rosemary if using).
Toss to Coat Evenly: Toss everything together using your hands or a large spoon until the Brussels sprouts are evenly coated with the olive oil and honey mixture. Ensure each sprout is glistening with the glaze for optimal flavor and roasting. Even coating is key for achieving consistent caramelization and flavor distribution.
Arrange Sprouts on Baking Sheet: Spread the Brussels sprouts in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause the sprouts to steam rather than roast, resulting in soggy sprouts. If necessary, use two baking sheets to ensure they are spread out. Roasting requires hot air circulation around the vegetables, so ample space is essential.
Roast in the Oven: Roast in the preheated oven for 25-35 minutes, or until the Brussels sprouts are tender-crisp and nicely browned. Halfway through the roasting time, about 15-20 minutes in, flip the sprouts with a spatula to ensure even browning on both sides. Keep an eye on them towards the end of the cooking time to prevent burning, as oven temperatures can vary. The roasting time may vary slightly depending on the size of your sprouts and your oven. Look for a deep golden brown color and tender centers when pierced with a fork.
Optional Broil for Extra Caramelization (Optional but Recommended): For extra caramelized and crispy edges, you can broil the Brussels sprouts for the last 2-3 minutes of cooking. Watch them very closely under the broiler as they can burn quickly. Broiling at the end intensifies the caramelization and creates those wonderfully crispy edges that are so addictive.
Garnish and Serve: Remove the roasted Brussels sprouts from the oven and transfer them to a serving dish. If desired, garnish with toasted nuts and/or a sprinkle of fresh herbs like parsley or thyme. Serve immediately and enjoy! Serving immediately ensures the sprouts are at their best texture and temperature. The aroma alone will be irresistible!

Nutrition

Serving Size: one normal portion
Calories: 150
Fat: 8g