Honey Roasted Brussel Sprouts

With the promise of snow lingering in the background of the weather report tonight, the kids decided to take things into their own hands.

They each got a piece of ice.

The message was greeted with shouts of rejoicing. Hurrah! I felt to rejoice, too. We were having brussel sprouts for dinner, and somehow the good news made the veggies strangely palateable to the little people. What you won’t do for a school delay, eh?

laura

Honey Roasted Brussel Sprouts

I like brussel sprouts. They are my own personal mini cabbages, bite-sized with a bit of crunch and a bitter bite. Of course, I know not everyone likes brussels (for instance, five of the six people normally sitting around my dinner table). But, this is such a fun, colorful way to eat them. And a generous coating of honey makes them perfectly tasty. If you're one of those anti-brussel peeps, perhaps you'll consider trying them out this way. You might just discover they are as tasty as a snow day instead of a school day.

Print Recipe Pin Recipe

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

• 4 cups brussel sprouts
• 1 cup cranberries
• 3 tablespoons olive oil
• 3 tablespoons butter melted
• 1/2 teaspoon cinnamon
• orange zest
• 1/2 cup honey
• Salt & pepper to taste

Method

 

1. Wash brussel sprouts very well.
2. Trim off the bottom stalk just a bit, ensuring any wilted brown spots are removed. Spread the brussel sprouts and cranberries across a baking sheet.
3. In a medium bowl, whisk together the olive oil, melted butter, cinnamon, and orande zest. Drizzle over the brussels & cranberries.
4. Drizzle honey over the brussels & cranberries, too. Salt & pepper to taste.
5. Roast in an oven preheated to 425 degrees for 25-30 minutes, stirring the brussel sprouts every 5 minutes or so.
6. They're done when the outside of the brussel sprouts are golden and crispy.
7. Enjoy!