An easy honey garlic roasted brussel sprouts recipe – they’re tender on the inside, have crispy edges and an amazing honey garlic flavour!
I have never liked brussels sprouts. Just one of those things that never appealed to me.
I think that this is because I had never had them cooked any way other than steamed.
Roasted brussels sprouts? That’s a whole different thing. This honey garlic roasted brussel sprouts recipe was fantastic.
What is the best way to cook brussel sprouts?
I discovered roasting brussel sprouts a couple of years ago, and I’m so happy I did. Brussel sprouts are one of those sides that my husband loves, but I never cooked for him because I didn’t like them. Some people like them steamed, but I think roasting them is the best way to cook brussel sprouts.
Roasting them has convinced me to actually want to make this little vegetable occasionally, which equates to a happy husband. And happy kids. Evidently they like brussels sprouts. Whose kids are these anyways?
Granted, I did coat them in honey, so maybe it’s the honey they like? That and the fact that my boys have decided that brussels sprouts make them strong and they’ll be faster, better hockey players if they eat them. I’m kind of okay with this.
Hey, if it makes them gobble up their brussels sprouts, I’m all over that little idea.
Pretty sure all the veggies are going to be “make you better hockey players” food now. Whatever works, am I right?
At any rate, these honey garlic brussels sprouts were quite tasty – and that’s from a self professed brussels sprouts hater.
These brussel sprouts are a bit sweet, tender on the inside, with crispy edges that I loved. If you like brussel sprouts, you’ll love these.
And if you don’t like them, try these ones, you may be surprised!
Are brussel sprouts just small cabbages?
I call them mini cabbages when talking about them to my kids – because you can pretend you’re a giant when you eat them. Have to make vegetables fun somehow, right?
But if you’re curious, they’re not actually small cabbages, just part of the same family. With cabbages you eat the whole head of the vegetables that grows out of the ground, but brussels sprouts are buds that grow along a thick stalk.
Can you eat the whole brussel sprout?
Brussels sprouts keep for a couple weeks in the fridge. Smaller sprouts are usually a bit sweeter then the larger ones so look for smaller ones if you don’t like the bitter taste they can have.
You can eat the whole sprout, just trim the dry part at the base of the sprout and pull off any loose outer leaves.
How to make perfect Honey Garlic Roasted Brussels Sprouts:
- Make sure to spread the brussels sprouts out on your baking sheet. If they’re close together and piled on top of each other you will end up steaming them more then roasting them. To get the crispy edges, they need a bit of space around them.
- These honey garlic roasted brussels sprouts are fairly sweet. If you don’t want them to be that sweet you could decrease the honey garlic mixture to half the amount called for for a less sweet version.
- Here are a few more great side dishes for you: Twice Baked Potatoes with Cheddar and Broccoli, Mashed Carrots and Turnips, and Roasted Rosemary Potatoes.
Honey Garlic Roasted Brussels Sprouts
Honey garlic roasted brussels sprouts - tender on the inside, crispy edges and honey garlic flavour - a great way to change up the usual side dish!
Ingredients
- 2 pound (907 g) brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 3 tablespoons honey
- 1 lime, juiced (2-3 tablespoons juice)
- 3 cloves garlic, minced
Instructions
- Preheat the oven to 425 degrees F.
- Spread the trimmed brussels sprouts on a rimmed baking sheet, drizzle them with the olive oil, and sprinkle the salt over top.
- Stir them around to coat them with the oil and then roast for 15-18 minutes, until tender.
- In a small bowl, whisk together the honey, lime juice and minced garlic.
- Drizzle this over top of the roasted brussels and stir to coat.
- Roast for another 3-5 minutes and enjoy.
Notes
Source: Adapted from Cookie Monster Cooking.
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Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 28gSaturated Fat: 4gSodium: 1923mgCarbohydrates: 51gSugar: 48g
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Very good
Have been looking for a side to bring to niece and family’s house for Thanksgiving.
These look perfectly delish and sounds easy enough…Lol
Thanks
I made these for supper last night and they were delicious! I love brussel sprouts and will definitely be adding these to the rotation!
Thanks Andrea! So glad you liked them!
I didn’t always love brussels sprouts but I really do now – especially roasted. It makes such a difference and this honey garlic combination sounds incredible! Can’t wait to try this 🙂 Hope you and your family have a wonderful Thanksgiving!
I think I am one of the few who like brussels sprouts 😀 But I’ve never tried them in this way! I love mixing honey with savory foods, you had a great idea! 🙂
Just love this flavour! Yum!
I loveeeee roasted veggies, this looks great Stacey! 🙂
These sound amazing. I love balsamic sprouts, but I haven’t tried them with honey before. Will be definitely trying this recipe.
Oooh, balsamic, that sounds good! I’ll have to try that next time! Thanks Dannii!
Homegrown Brussels sprouts of bitterness doomed me during childhood, but roasting is DEF the best way to go! My husband loves Brussels sprouts too, even steamed…who knew?!
My husband likes them done any way, but I cannot handle them steamed at all. Roasting though, that’s pretty good!
I’ve been looking for a new recipe to try at Xmas this year. These sound amazing so i will try them out on my two sisters (one of which being your mother in law – ha ha) and the rest of the family. I’ll let you know how it goes. Love your blog and the way you write. Well done Stacey!
Thank you so much Barbara! Hope you like them!
Great recipe! I love roasted veggies. The natural sweetness comes out and they get so crisp. Better than chips!
I don’t know if I’d go that far, but way healthier! And definitely the best way to cook veggies in my opinion! Thanks Mir!
I made these to take to a Thanksgiving dinner and everyone loved them. I was asked to bring them to Christmas dinner!!!!
Thanks Kathy! I’m so glad you liked them!
I was never a big fan of brussel sprouts growing up, but now that I’ve had them prepared in different ways, I love them! Your honey garlic version sounds fantastic, Stacey! I love that you roasted them, too. Sounds like such a great side dish!
This is honestly the first time I’ve ever liked them, I even had them for lunch the next day after taking photos, which told me I must have liked them a lot! I think roasting makes all veggies better! Thanks Gayle!
I can’t say I’ve ever made brussel sprouts….I actually don’t even think I’ve tried them! I am SUCH a wuss when it comes to vegetables, but honey and garlic are such an epic combination, these really sound good! I might just have to give them a try 🙂
Haha, honey and garlic make everything better, it’s always good! Thanks Ashley!
I loooove Brussels sprouts! Though that certainly wasn’t always the case. We just bought a whole stalk of them for the first time ever and we stared at it now sure how we wanted to prepare it. Made it last night though on the grill. Next time we grab a stalk, I will totally be trying this instead! Honey and garlic a a glaze sounds fantastic!
A stalk? Really? You can buy them like that? Of course, I live in the frozen north so maybe that’s why I’ve never seen them that way! I bought a bag. 🙂 Thanks Sarah!
Yum!! I actually do really like brussels sprouts, and would eat them pretty much all the time. My husband on the other hand, is pretty darn picky about them! I think he would like this sweet and savory combo though!
Thanks Annie! Seriously, if I liked them, not to mention the pickiest preschooler in the world, I think most people would! 🙂
These look amazing! I have to admit, there’s a brussels sprouts side dish recipe from Momofuku that I adore (made with fish sauce – weird I know, but SO GOOD) that I now make all the time for Thanksgiving. However the combination of honey and garlic on these sounds irresistible!
Thanks Mary! And thanks for stopping by!