Roasted Brussels Sprouts
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Fresh sweet sprouts roasted to perfection!
- 1 lb fresh brussels sprouts
- 1–1/2 TBL olive oil
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup honey
- Sriracha sauce – to taste
- Preheat oven to 400
- Trim the ends and discard any dried or damaged outer leaves
- Cut them in half vertically
- Season with olive oil by tossing in a bowl while sprinkling the salt and pepper to coat them evenly
- Let rest for 15 minutes to give the oil time to soak into the inner sprout
- Spread evenly on a roasting pan covered with aluminum foil, cut side up – do not crowd them
- Roast 10 minutes, then turn them. Roast 10-15 more minutes until the outer leaves begin to crisp and beginning to blacken
- Mix the honey and sriracha together, tasting with each addition of sriracha until it’s just right for you
- Drizzle it over the sprout or serve it on the side