Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Trim the tough ends off the Brussels sprouts and remove any loose outer leaves. For larger sprouts, cut them in half lengthwise to ensure even cooking.1.5 lbs Brussels Sprouts
- In a large bowl, combine the trimmed Brussels sprouts with 2 tablespoons of olive oil. Season generously with salt and black pepper. Toss well to ensure all the sprouts are lightly coated.1.5 lbs Brussels Sprouts, 3 tablespoons Olive Oil, Salt, Black Pepper
- Spread the seasoned Brussels sprouts in a single layer on a large baking sheet. Roast for 15-20 minutes, or until tender-crisp and starting to brown nicely. Flip halfway through.1.5 lbs Brussels Sprouts
- While the Brussels sprouts are roasting, prepare the honey garlic glaze. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, honey, soy sauce (or tamari), apple cider vinegar, and red pepper flakes (if using).3 tablespoons Olive Oil, 4 cloves Garlic, 2 tablespoons Honey, 1 tablespoon Soy Sauce, 1 teaspoon Apple Cider Vinegar, 0.5 teaspoon Red Pepper Flakes
- Once the sprouts have completed their initial roasting, remove the baking sheet from the oven. Pour the honey garlic glaze evenly over the roasted Brussels sprouts. Toss gently with a spatula to coat thoroughly.1.5 lbs Brussels Sprouts
- Return the glazed Brussels sprouts to the oven and roast for another 8-12 minutes, or until the glaze has thickened and caramelized. Keep a close eye to prevent burning.1.5 lbs Brussels Sprouts
- Remove from the oven, taste and adjust seasoning if needed. Serve immediately and enjoy!
Notes
For extra crispiness, ensure your Brussels sprouts are completely dry before roasting. Don't overcrowd the baking sheet; use two if necessary. The honey glaze can burn quickly, so keep a close eye on it during the final roasting period.
