In my household, it has to be quick and easy during the week and nothing beats that than roasted veggies. I’m a big fan of any side dish that can be quickly tossed together, dumped on a sheet pan, and popped in the oven and this recipe is one of my go-to favorites.
Brussels sprouts are probably one of my favorite veggies. I don’t know what it is, the flavor, the magic of what happens in roasting with crispy leaves and chewy cores, or maybe it’s the longevity of shelf life. After all, I can take these home from the market and not be rushed to cook them off for at least 5-7 days (or more actually).
What else makes this special? Honey. Who can’t resist a delicious drizzle of honey on a roasted veg? Not only does it give the side dish amazing flavor, it also provides amazing caramelization and who doesn’t love that! We gave it a little extra spice with some Spicy Honey from Bushwick Kitchen, we strongly urge you to try some. We also had the opportunity to try out a new premium Turkish olive oil by Hic Olive Oil with this recipe – all we have to say is wow! A good quality olive oil really can make the difference in a recipe.
We hope you give this one a whirl next week. It’s absolutely delish!
Ingredients:
1/2 lb of Brussels Sprouts
2 tbsp Olive Oil
2 tbsp Honey
Salt and Pepper to taste
Directions:
Preheat the oven to 400 degrees F. Prepare the brussels sprouts by trimming the stems and cutting into halves or quarters depending on the size of your sprouts. Toss in a large bowl and drizzle with the olive oil and honey. Season with salt and pepper to your preferred taste and then pop in the oven for 15-20 minutes (until nicely caramelized). Remove from the oven and give a bit of a stir and serve right away.
