Monday, March 5, 2012

Favorite Side: Sweet and Spicy Brussels Sprouts

sweet and spicy brussels sprouts recipe

A super simple post for you all today.  I debated putting up one of the sweet treats I made for the Oscar's last week, but in the end I decided I wanted to share my favorite, easy side dish.  These roasted Brussels sprouts are the best!  The honey cuts the bitterness of the sprouts and there is a spicy kick from the pepper flakes.  I'm a big believer in sides that can be thrown together quickly, as I tend to focus most of my energy on the main dish.  These Brussels sprouts definitely fit the bill, and they are so delicious too.

Hope you all have a happy Monday!  I'm still a little bit exhausted from my weekend travels to Toronto to see N.  It was a great weekend, but 10 hours in the car is less than ideal.

Sweet and Spicy Brussels Sprouts

1 pound brussels sprouts
2 cloves garlic
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Large pinch of red pepper flakes
1 to 2 tablespoons honey (depending on how sweet you want them to be)

Pre-heat the oven to 425°F.  Clean the Brussels sprouts and cut them in half.  Throw the Brussels sprouts in a medium sized mixing bowl, then add the garlic and red pepper flakes, and sprinkle with salt and pepper.  Pour olive oil on the Brussels sprouts and mix well so that everything is lightly covered in oil.  Spread the sprouts on a baking sheet so that the cut half is on the sheet.  Bake for 15-20 minutes.  The sprouts will be done when they are toasty brown on the cut side (the ones in my picture could have been cooked a bit longer).  Remove the sprouts from the oven and return them to the mixing bowl.  Squeeze the honey over the sprouts and mix well again.  Serve immediately.


  1. I never liked Brussels Sprouts until we started making them with honey......truly a favorite with that addition.

  2. I have to admit... I have never had brussels sprouts...I really need to give them a chance! Everyone always tells me they love them I just never ate them as a kid. I'll have to give this a try! Your side dish looks great!

    1. Kristina, I HATED brussels sprouts when I was a kid! But my sister made me try them a few years ago and I haven't looked back. Definitely give them a try. I find that roasting them helps and adding a bit of honey, as I've done here, or maple syrup cuts the bitterness.

  3. I'm madly in love with roasted brussels sprouts... I've burned my tongue a couple of times because I can't resist popping one or two into my mouth straight off the baking sheet! :) Your honey and hot pepper version sounds like a great change from my usual basic salt, pepper and garlic seasoning. Adding this to my must-try pile!

    1. I love to steal some of the little crispy bits right off the pan, so I've definitely burned my tongue a few times too.

  4. Roasted Brussels sprouts are my fav, but I've never done anything other than olive oil and salt. I would definitely love to try them this way. Do you leave the garlic whole?

    1. Oops sorry Lesa! I usually mince the garlic and toss it with the sprouts, olive oil, etc. You could potentially leave it whole, but I'd suggest smashing a bit after it has roasted to spread the flavor.


We love and appreciate your feedback and questions. Thanks for dropping by and come again soon!

Related Posts Plugin for WordPress, Blogger...
Blogging tips