Roasted Brussels Sprouts Honey (Printable)
Golden roasted Brussels sprouts with a sweet honey finish and a touch of lemon for added brightness.
# What You'll Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Oils & Seasoning
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon garlic powder (optional)
→ Finishing
06 - 2 tablespoons honey
07 - 1 tablespoon fresh lemon juice (optional)
# How To Make It:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Place the halved Brussels sprouts in a large bowl. Drizzle with olive oil, then season with salt, black pepper, and garlic powder if using. Toss to coat evenly.
03 - Spread the Brussels sprouts cut-side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, flipping halfway through, until golden brown and crisp on the edges.
05 - Remove from the oven and immediately drizzle with honey. Toss gently to coat.
06 - Optionally, sprinkle with fresh lemon juice for brightness before serving.
# Tips from dashanddishes:
01 -
- The contrast between crispy edges and tender centers feels almost indulgent for something so simple.
- Roasting transforms Brussels sprouts into something even skeptics will ask for seconds of.
- Ready in under 35 minutes with virtually no babysitting required.
02 -
- Don't flip them too early or too often—they need uninterrupted time on the cut side to develop that caramelized crust.
- The honey goes on while they're hot so it melts and coats everything; if you wait until they cool, it just sits on top.
03 -
- Pat the Brussels sprouts dry before roasting—any excess moisture interferes with crisping and caramelization.
- If your oven runs hot or cool, get to know it; the best roasted Brussels sprouts happen when you notice what your own oven actually does.