Honey and Brussels sprouts? Absolutely! Chef Carrie Schloss shares her honey-roasted Brussels sprouts recipe for Bee Charmers everywhere. This recipe is particularly good in the fall.
Honey Roasted Brussels Sprouts
- 1 pound Brussels sprouts
- 1/4 cup olive oil
- 2 tablespoons sourwood honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Step 1: Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil and set it aside.
Step 2: Thoroughly wash the Brussels sprouts, trim the bottoms, and slice them in half lengthwise. Place the sprouts in a bowl. Add the oil and sourwood honey. Season with the salt and pepper and mix until the sprouts are thoroughly coated. Transfer the sprouts cut side down, to the prepared baking sheet.
Step 3: Roast for 12 to 13 minutes. They should be getting browned at this point. Turn them over and roast for another 12 to 13 minutes, or until they are fork tender.
Step 4: Remove from the oven and serve immediately.
Recipe Notes: Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
Chef Carrie’s Remarks: Honey roasted Brussels sprouts “are like candy – you won’t be able to stop eating them.”
The Asheville Bee Charmer Cookbook
Carrie Schloss’s honey recipes appear in her new cookbook, The Asheville Bee Charmer Cookbook. We’ll be regularly posting recipes from the honey cookbook, so subscribe to our newsletter to get new recipes updates or buy the cookbook for over 100 honey-inspired recipes!