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Honey-Roasted Brussel Sprouts
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.
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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!