HONEY ROASTED BRUSSEL SPROUTS


 

I’m hoping that since you are here looking at brussels sprouts, you don’t think they are yucky, icky, or disgusting.

I can’t say I’ve always been a fan—I actually woke up one day and suddenly discovered I loved them! Especially when they’re drizzled with olive oil, seasoned with McCormick Grill Mates Montreal Steak Seasoning, and roasted to perfection in the oven.

For years, I skipped over a particular recipe that paired honey and cranberries with Brussels sprouts, thinking it couldn’t possibly taste good.



But then I kept hearing even the most ardent Brussels sprout haters rave about it. So, in the spirit of adventure, I decided to gather all the ingredients and give it a shot. I was absolutely amazed by how delicious it turned out! Seriously, it was a game changer!

So…here is the recipe if you are willing to give it a try.

INGREDIENTS

  • 1 lb. Brussels Spouts, trimmed, cut in half
  • 2 Tbsp. olive oil
  • salt and pepper
  • 2 Tbsp. honey
  • 1 cup dried cranberries
  • 1/2 cup sliced almonds

DIRECTIONS

Put the Brussels sprouts in a bowl. Pour the oil over and sprinkle with salt and pepper. Toss to coat and season.

Put a single layer on a cookie sheet, cut side down. Roast for about 35 minutes at 350 degrees — until tender and edges are starting to brown.

Take cookie sheet out of the oven and drizzle Brussels sprouts with honey and sprinkle with cranberries and almonds. Put back in the oven and bake for another 5 minutes — or until warmed through.

Serves 4.