So, I have never liked brussels sprouts. Just one of those things that never appealed to me. But now I’m thinking it’s because I never had them any way other than steamed. Because roasted? That’s a whole different thing. And these honey garlic roasted brussels sprouts were delicious.
I seem to be posting a lot of things here while professing to have never liked them before. I’m not really sure what that’s about, but evidently starting a food blog equates to trying more recipes and discovering that I actually DO like things I never used to.
I think that I can thank Ashley for this one though. Her recipe for brussels that I adapted looked so good that I couldn’t help but try it. And I’m really glad I did, cause now I’ll actually want to make this little vegetable occasionally, and I’ll have one really happy husband in the house if that happens. He LOVES brussels sprouts, and I’ve never made them for him before. Is that a little sad? Or mean? Probably both, but I didn’t like them, sooooo, I never made them.
AND, my kids even ate these!!! Okay, well not all three of them, but two of them did and one of them was the veggie hating 3 year old! He only eats veggies when they’re hidden in something, or dessert is up for grabs. Granted, dessert was up for grabs, but he ate 3 bites instead of the requisite one so I was pretty happy. We’ll see if that translates to eating them again next time or not!
At any rate, if any of my American friends are still looking for a way to cook your Thanksgiving brussels sprouts this week, try these honey garlic roasted brussels. They’re a bit sweet, tender on the inside, with some crispy edges that I adored. If you like brussels sprouts, you’ll love these, and if you think you don’t like them, try them! You may be surprised!
- 3 tablespoons honey
- 1 lime, juiced (2-3 tablespoons juice)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 pound (907 g) brussels sprouts, trimmed and halved lengthwise
- Preheat the oven to 425 degrees F.
- In a large bowl whisk together the honey, lime juice, garlic, olive oil and salt. Add the trimmed brussels sprouts and toss lightly until they are coated in the honey mixture.
- Spread on a rimmed baking sheet and roast for 18-20 minutes, tossing halfway, until tender.