I’m betting that once you try this Honey Roasted Brussels Sprouts recipe it’ll be extremely hard to have brussels sprouts cooked any other way! Yes, they’re that good. In fact, I’ll even go as far as saying that they’ll melt in your mouth. Can brussels sprouts really do that!?!
I admit it, I’m the girl that eats brussels sprouts maybe once a year. You know…the kind in the frozen section?
I’ll even go as far as admitting that I have been spelling them incorrectly my entire life because I thought they were brussel sprouts. Oh dear! (I’m shaking my head at myself.) Yes you should be worried about me!
The fun thing about trying new recipes like this one is falling in love with something that has never been your favorite. Now that I’ve tried this recipe you better believe that I’m hooked and will never go back to eating frozen brussels sprouts again.
You guys, not only does this recipe make you want to sit down and eat an entire bowl of brussels sprouts because they taste so amazing (it’s the perfect lunch idea), but they’re super easy to make and you’ll have them in and out of the oven in no time.
Honey Roasted Brussels Sprouts
1 lb. Brussels Spouts, trimmed and cut in half
2 tablespoons Olive Oil
Salt and Pepper
2 tablespoons Honey
3/4 cup Dried Cranberries
- Preheat oven to 350. Line your cookie sheet with foil.
- Toss the brussels sprouts in the olive oil and salt and pepper, coating well.
- Place on your lined cookie sheet and roast for 35 minutes, or until the edges are beginning to brown
- Drizzle with honey and top with cranberries and bake an additional 5 minutes.
*If you’re a fan of nuts, you could add 1/2 cup of sliced almonds when you add the cranberries.
Inspired by Money Saving Mom.