Sweet and Salty Brussels Sprouts
These Sweet and Salty Brussels Sprouts will turn even the pickiest of eaters into brussels-obsessed veggie lovers with this lick-your-fingers worthy recipe.
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic
- 1 teaspoon lemon juice 1 lemon = approx. 4 tablespoons lemon juice
- 1 tablespoon honey or agave nectar
- 2 tablespoons soy sauce regular or reduced sodium
Instructions
- Preheat oven to 375°F.
- Prepare the Brussels sprouts by rinsing, removing them from the stalk if necessary, cutting off the stems, and cutting them in half longways. Spread them out in a single layer on a large baking sheet, ensuring they are not overlapping one another.1 pound Brussels sprouts
- Pour the olive oil, salt, pepper, and minced garlic over the brussels spouts and use clean hands or a large spoon to toss, ensuring they are evenly coated.2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 2 cloves garlic
- Roast the Brussels sprouts for 20 minutes, then turn the oven up to 500°F and broil for an additional 2 minutes.
- Meanwhile, in a separate glass or small bowl, whisk together lemon juice, honey, and soy sauce until smooth.1 teaspoon lemon juice, 1 tablespoon honey, 2 tablespoons soy sauce
- Remove the Brussels from the oven and transfer them to a large plate. Pour the sauce over just before serving.
Notes
- Sometimes when you cut the Brussels sprouts, some of the outer layers will shed off. Keep them! They get nice and crunchy in the oven and add texture.
- The longer the Brussels sprouts sit in the sauce, the more you risk them losing their crunch. Pour the sauce over the sprouts immediately before serving.