HONEY ROASTED BRUSSELS 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 people—even those who weren't big Brussels sprout fans—rave about the combination. I finally decided to give it a try, and I was surprised by just how good it was. The honey adds a little sweetness, the cranberries are sweet and tart, and the sliced almonds add just the right amount of crunch.

INGREDIENTS

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 2 tablespoons honey
  • ½ cup dried cranberries
  • ½ cup sliced almonds

DIRECTIONS

  • Preheat the oven to 400°F.
  • Place the trimmed and halved Brussels sprouts in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated.
  • Arrange the Brussels sprouts in a single layer on a baking sheet, cut side down.
  • Roast for 20–25 minutes, or until tender and nicely browned around the edges.
  • Remove the baking sheet from the oven. Drizzle the Brussels sprouts with honey and sprinkle with the dried cranberries and sliced almonds. Toss gently to combine.
  • Return to the oven for about 5 minutes, just until the cranberries are warmed and the almonds are lightly toasted. 
    • Print Recipe
    HONEY ROASTED BRUSSELS SPROUTS 
    YIELD: 4 Servings





    INGREDIENTS

    • 1 pound Brussels sprouts, trimmed and halved
    • 2 tablespoons olive oil
    • ½ teaspoon salt, or to taste
    • ¼ teaspoon black pepper, or to taste
    • 2 tablespoons honey
    • ½ cup dried cranberries
    • ½ cup sliced almonds

    DIRECTIONS

  • Preheat the oven to 400°F.
  • Place the trimmed and halved Brussels sprouts in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated.
  • Arrange the Brussels sprouts in a single layer on a baking sheet, cut side down.
  • Roast for 20–25 minutes, or until tender and nicely browned around the edges.
  • Remove the baking sheet from the oven. Drizzle the Brussels sprouts with honey and sprinkle with the dried cranberries and sliced almonds. Toss gently to combine.
  • Return to the oven for about 5 minutes, just until the cranberries are warmed and the almonds are lightly toasted.