Hot Honey Brussels Sprouts
This sweet + spicy recipe only calls for five ingredients, and four of them are probably already in your pantry. Even if Brussels sprouts aren’t your thing, I encourage you to try this dish out. Why? If you cook them long enough, they’ll crisp up in the oven and take on an almost chip-like quality. You’ll also get a hit of natural sweetness from the honey + a kick from the chili flakes. Nosh on them as a pre-dinner snack, throw them into grain bowls, or pair them with your protein of choice for a healthy autumnal meal.
Bonus points: Brussels sprouts are part of the Brassicaceae family of cruciferous vegetables that are thought to have anti-cancer benefits thanks to compounds called glucosinolates. Glucosinolates contain sulfur and are responsible for the veggie’s funky smell BUT they also break down into compounds called isothiocyanates, which may help protect against DNA damage and suppress tumor growth, per Harvard’s T.H. Chan School of Public Health.
For more info on the best ways to cook fall fruits + veggies, check out this article I recently wrote for Livestrong.com. Then, get cooking!
Hot Honey Brussels Sprouts
RECIPE
Serves: 3
1 lb. bag Brussels sprouts, trimmed at the bottom and cut into halves or quarters
2 tbsp extra virgin olive oil
2 tsp honey or maple syrup (I actually prefer the maple!)
Dash of red pepper flakes*
Salt and pepper to taste
1. Preheat oven to 400 F.
2. Slice Brussels sprouts into halves or fourths depending on the size, then scatter onto a greased baking sheet.
2. Drizzle Brussels sprouts with olive oil, honey, red pepper flakes, s+p, then toss with hands to mix evenly.
3. Roast the sprouts at 400 F for approximately 35 minutes, or until crispy.
Enjoy!
Notes:
*Add red pepper flakes to taste! I only like a hint of spice so I added less than 1/4 tsp.
I highly recommend topping these with a squeeze of fresh lemon or lime juice for an added burst of flavor.
