Honey Garlic Oven Roasted Brussels Sprouts
Try this Honey Garlic Oven Roasted Brussels Sprouts recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 3 garlic cloves minced
- 1/2 tsp ground black pepper
- 1 tbsp dijon mustard
- 2 tbsp white balsamic vinegar
- 1 tsp salt (i use himalayan salt)
- 907 g (2 lbs) brussels sprouts
- 3 tbsp extra-virgin olive oil separated
- 3 tbsp unpasteurized honey
- grated zest of 1/2 lemon
- 1/4 tsp salt (i use himalayan salt)
- Carbohydrate 2.59625125040552 g
- Cholesterol 0 mg
- Fat 10.2974325208471 g
- Fiber 0.320062499178186 g
- Protein 0.386168750332476 g
- Saturated Fat 1.41222750285531 g
- Serving Size 1 1 Serving (252g)
- Sodium 45.1480000867634 mg
- Sugar 2.27618875122733 g
- Trans Fat 0.285945000570048 g
- Calories 103 calories
Preheat your oven to 425°F;Cut out the stem, trim off the outer leaves and slice the Brussels sprouts in half lengthwise and then place them in a large bowl; Add the olive oil, salt and pepper and toss to coat evenly.Transfer the Brussels sprouts to a 9" x 13" rimmed baking sheet and roast tender and slightly browned, about 12 to 15 minutes.Meanwhile, make the glaze by mixing all the ingredients together in a small bowl.Take the Brussels sprouts out of the oven and drizzle them with the glaze. Toss to coat.Set the oven to broil and place the Brussels sprouts directly under the broiler until caramelized to your liking, about 2 to 3 minutes.Serve immediately.
