Honey Roasted Brussels Sprouts
Whether you are looking for a delicious and healthy side for Thanksgiving or learning how to cook brussels sprouts (a vegetable high in nutrients that often gets a bad rep), this recipe is for you! Although brussels sprouts are often known for being fibrous and hard to cook, hopefully this recipe will change your mind! Just trust me and give this one a shot. I’m telling you - roasting is THE way to cook brussels sprouts.
Best way to cook brussels sprouts:
The key to these brussels sprouts is the cooking method. I have cooked brussels sprouts in many ways - sautéing, oven roasting, and steaming - and this method is by far my favorite. If your oven is full and you are looking for another method, I recommend a combination of steaming and sautéing. Steaming will soften up, yet crisp up the sprouts, while sautéing will give it that brown (Maillard reaction), roasted taste. However, that method is a little more difficult so I recommend trying this instead.
Health Benefits of Brussels Sprouts:
High in fiber: Contains about 4 grams per 1 cup of cooked sprouts. Fiber helps feed the gut bacteria, helps with weight loss and healthy weight maintenance, and regulates normal blood sugar levels.
Contains Vitamin C: This important vitamin is an antioxidant and has many other benefits including collagen synthesis, immune function, and iron absorption.
Great source of antioxidants: These can protect the body from harm that free radicals cause the body.
High in Vitamin K: This vitamins’ main role is to maintain proper blood clotting.
Reduces inflammation: Lower inflammation in the body may help reduce the risk of heart disease and some types of cancer.
INGREDIENTS
1 pound brussels sprouts, cut in half longways
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
4-5 slices of raw bacon, chopped
1/4 cup honey
1/2 tsp crushed red pepper flakes
1 tbsp butter
3 tbsp apple cider vinegar
Zest of 1 orange (& juice of 1/2 orange)
2 tbsp goat or feta cheese, crumbled
2-4 tbsp pomegranate seeds (optional)
INSTRUCTIONS
Preheat the oven to 425 F degrees, and line a baking sheet with tin foil. Set aside.
Cut the brussels sprouts. Start by cutting the bottom stem off of each brussels spouts, then cutting them again in half long-ways. Place all of the cut brussels sprouts in a bowl, toss with the olive oil, salt, and pepper. Toss the brussels spouts so that the olive oil, salt, and pepper are evenly distributed. After mixing them up, lay each sprout flat on the baking sheet, the cut edge down. The brussels sprouts should be spread out, not touching one another. *This is important for making them crispy.
Cut the raw bacon slices into small pieces. Scatter the bacon pieces on top of the brussels spouts.
Roast the brussels spouts/bacon at 425 F degrees, for 20-25 minutes, or until crispy and brown on the cut edge. By this point, the bacon should also be crispy.
While the brussels sprouts are roasting, start on the sauce. Bring honey and red pepper flakes to a boil. Remove from the heat and add in the butter, apple cider vinegar, orange zest, and orange juice. Add a pinch of salt, and stir until combined. Set aside until the brussels sprouts are out of the oven.
Remove the brussels spouts from the oven. Using a basting brush, brush the honey/apple cider mixture over the brussels spouts. You may not need all of the mixture. Add as much as you prefer.
Top with goat cheese and pomegranate seeds, if desired. Enjoy!
NUTRITION
Makes 8 servings
110 calories
12g protein (11%)
3.6g carbs (40%)
6g fat (49%)
Honey Roasted Brussels Sprouts
Ingredients
- 1 pound brussels sprouts, cut in half longways
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 slices of raw bacon, chopped
- 1/4 cup honey
- 1/2 tsp crushed red pepper flakes
- 1 tbsp butter
- 3 tbsp apple cider vinegar
- Zest of 1 orange (& juice of 1/2 orange)
- 2 tbsp goat or feta cheese, crumbled
- 2-4 tbsp pomegranate seeds (optional)
Instructions
- Preheat the oven to 425 F degrees, and line a baking sheet with tin foil. Set aside.
- Cut the brussels sprouts. Start by cutting the bottom stem off of each brussels spouts, then cutting them again in half long-ways. Place all of the cut brussels sprouts in a bowl, toss with the olive oil, salt, and pepper. Toss the brussels spouts so that the olive oil, salt, and pepper are evenly distributed. After mixing them up, lay each sprout flat on the baking sheet, the cut edge down. The brussels sprouts should be spread out, not touching one another. *This is important for making them crispy.
- Cut the raw bacon slices into small pieces. Scatter the bacon pieces on top of the brussels spouts.
- Roast the brussels spouts/bacon at 425 F degrees, for 20-25 minutes, or until crispy and brown on the cut edge. By this point, the bacon should also be crispy.
- While the brussels sprouts are roasting, start on the sauce. Bring honey and red pepper flakes to a boil. Remove from the heat and add in the butter, apple cider vinegar, orange zest, and orange juice. Add a pinch of salt, and stir until combined. Set aside until the brussels sprouts are out of the oven.
- Remove the brussels spouts from the oven. Using a basting brush, brush the honey/apple cider mixture over the brussels spouts. You may not need all of the mixture. Add as much as you prefer.
- Top with goat cheese and pomegranate seeds, if desired. Enjoy!
Nutrition Facts
Calories
110Fat (grams)
6.1Sat. Fat (grams)
2.2Carbs (grams)
12Fiber (grams)
1.9Net carbs
10.1Sugar (grams)
8.6Protein (grams)
3.6Sodium (milligrams)
96Cholesterol (grams)
8.3serving size = 1/8th dish-- 11% protein40% carbs 49% fat
Hi, I’m Katie! Welcome to Simply Balanced You - a space created to help you reach your inner wellness goals and enjoy every part of your personal health journey. To learn more about me, click here!
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