CRISP ROASTED BRUSSELS SPROUTS GLAZED WITH HONEY
Crisp Roasted Brussels Sprouts Glazed With Honey are a delightful combination of crispy, caramelised edges and tender interiors, enhanced by the natural sweetness of honey and the richness of olive oil. This simple yet flavourful dish transforms Brussels sprouts into a deliciously golden side that pairs well with a variety of meals. The roasting process brings out their natural nuttiness while the light glaze of honey balances the bitterness, making this a crowd-pleaser even for those who typically shy away from Brussels sprouts. These Crisp Roasted Brussels Sprouts Glazed With Honey are a healthy and easy-to-make addition to any meal, packed with fibre, vitamins and antioxidants. Whether served alongside a holiday feast, a weeknight dinner or as part of a meal-preparation plan, these Brussels sprouts are guaranteed to elevate your dining experience with their irresistible texture and taste.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
American, European
PREPARATION/TECHNIQUES
Roast, One-Pot Wonders
OCCASION/HOLIDAY
Thanksgiving, Christmas, Casual Dinner, Family Reunion, Fall, Winter, Back to School
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Dairy-Free, Wheat / Gluten-Free, Healthy, Low Fat, Quick & Easy, Paleo
DISH TYPE
Main Course
INGREDIENTS
The following ingredients are required for the preparation of Crisp Roasted Brussels Sprouts Glazed With Honey:
- 50 grams | 1.76 ounces | ½ cup Brussels sprouts, halved
- 5 millilitres | 0.08 fluid ounces | 0.01 cups olive oil
- 75 grams | 0.06 ounces | ½ teaspoon honey
- 3 grams | 0.01 ounces | pinch salt
FULL NUTRITIONAL INFORMATION
- Calories: 104 kilocalories
- Total Fat: 3.5 grams
- Saturated Fat: 0.4 grams
- Carbohydrates: 16.2 grams
- Fibre: 4.3 grams
- Sugar: 6.3 grams
- Protein: 3.6 grams
- Sodium: 230 milligrams
- Calcium: 42 milligrams
- Iron: 1.1 milligrams
- Potassium: 445 milligrams
PREPARATION
These steps are followed for the preparation of Crisp Roasted Brussels Sprouts Glazed With Honey:
- Preheat The Oven: Set the oven to 200 degrees Celsius and line a baking tray with parchment paper. Preheating ensures even roasting and helps achieve crisp edges.
- Prepare The Brussels Sprouts: Trim the stem ends and cut the Brussels sprouts in half. Halving them allows the cut surface to caramelise evenly during roasting.
- Coat With Oil And Honey: Place the Brussels sprouts in a bowl and toss with olive oil, honey and salt until evenly coated. This step balances savoury and sweet flavours.
- Arrange For Roasting: Spread the Brussels sprouts on the tray with the cut sides facing down. Proper spacing encourages browning rather than steaming.
- Roast Until Golden: Roast for 20 to 25 minutes, turning once halfway through, until crisp and golden brown.
- Serve Warm: Remove from the oven and serve immediately while the texture is at its best.
PREPARATION TIME
5 minutes
COOKING TIME
25 minutes
TIPS
Here are some helpful tips for the preparation of Crisp Roasted Brussels Sprouts Glazed With Honey:
- Even Crisping: Arrange Brussels sprouts in a single layer with space between them.
- Extra Caramelisation: Broil for an additional 2 minutes at the end of roasting.
- Balance Flavours: Add a splash of balsamic vinegar for a tangy contrast.
- For A Savoury Touch: Sprinkle with black pepper or garlic powder before roasting.
- Serving Suggestion: Pair with grilled meats, tofu or quinoa for a complete meal.
VARIATIONS
- Spicy Honey Roasted Sprouts: Add a pinch of red pepper flakes for heat.
- Cheesy Brussels Sprouts: Sprinkle with grated parmesan or nutritional yeast.
- Nutty Crunch: Toss in toasted almonds or pecans before serving.
- Citrus Twist: Drizzle with fresh lemon juice for added brightness.
PREPPING AND STORAGE
- Refrigeration: Store Crisp Roasted Brussels Sprouts Glazed With Honey in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freezing is not recommended because the Brussels sprouts may lose their texture.
- Reheating: Warm in the oven at 180 degrees Celsius for 5 to 7 minutes to maintain crispiness.
