Honey Glazed Brussels Sprouts (Printable Version)

Crisp Brussels sprouts glazed with honey and aromatic spices for a savory side.

# Ingredient List:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 small red onion, thinly sliced

→ Glaze & Seasonings

03 - 2 tablespoons honey (raw or manuka preferred)
04 - 2 tablespoons olive oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 tablespoon lemon juice
08 - 1 teaspoon turmeric powder
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of chili flakes (optional)

→ Finishing Touches

12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon toasted sunflower seeds or pumpkin seeds (optional)

# How to Make It:

01 - Heat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine Brussels sprouts and red onion in a large bowl. Add olive oil, garlic, ginger, turmeric, salt, pepper, and chili flakes if using. Toss to coat evenly.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
04 - Place in the oven and roast for 15 minutes, stirring halfway through to ensure even cooking.
05 - In a small bowl, whisk together honey and lemon juice until smooth.
06 - Remove the vegetables from the oven. Drizzle the honey-lemon mixture evenly over them, then gently toss to coat.
07 - Return the glazed vegetables to the oven and roast for an additional 5 minutes, until caramelized and tender.
08 - Transfer to a serving dish. Sprinkle with fresh parsley and toasted seeds if desired. Serve warm.

# Expert Advice:

01 -
  • They taste like nature's candy, but your body actually recognizes what it's eating.
  • The crispy edges and tender insides happen on their own, no fancy technique required.
  • One pan means one thing to wash, which matters more than any recipe blog will admit.
02 -
  • Spread your Brussels sprouts in a single layer or they'll steam instead of roast, and steamed Brussels sprouts taste like regret.
  • Don't toss the glaze in too early or it'll burn instead of caramelize, so that final 5 minutes of roasting is when the magic actually happens.
03 -
  • If your Brussels sprouts are particularly large, give them an extra few minutes of roasting so the insides are tender, not just the edges crispy.
  • Don't skip the lemon juice in the glaze, it's the ingredient that makes people taste a complete dish instead of just sweet vegetables.

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