Honey Roasted Brussels Sprouts

Crispy, salty and sweet

I originally wanted to use bacon grease to flavor them, but olive oil worked just fine. The brussels sprouts turn so much sweeter when you roast them. Honey is optional, if you want the sweet and savory flavor combo, I recommend this recipe. But just a simple seasoning of salt and pepper is enough to enhance the flavor of this yummy vegetable. 

Lay them flat facing the cut-side down

Eat them right out of the oven while they are still crispy.

Honey Roasted Brussels Sprouts

1 lb. brussels sprouts
2 tsp honey
1 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
Splash lemon

Preheat oven to 400. Cut brussels sprouts in half. In a bowl, toss brussels sprouts and splash lemon. Add olive oil and toss. Mix in honey and coat well. Add salt and pepper and toss again. On a cookie sheet, lay a sheet of foil and spread brussels sprouts facing down. Bake on the top rack for 40 minutes, turning a few times, until they are caramelized. The outer layers should be crispy like chips. Sprinkle more salt before serving.


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