Hot Honey Brussels Sprouts

$Here’s what you need to make Hot Honey Brussels Sprouts: - 1 lb Brussels sprouts, halved - 3 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - 1/4 cup honey - 1 tablespoon red pepper flakes - 2 tablespoons apple cider vinegar - Fresh parsley for garnish These simple ingredients create a sweet and spicy dish. The Brussels sprouts give you a nice texture. The olive oil helps them crisp up in the oven. Salt and pepper add basic flavors. Garlic powder and smoked paprika bring in a warm taste. Honey adds sweetness, while red pepper flakes kick up the heat. Apple cider vinegar balances the honey with a tang. Finally, fresh parsley gives a pop of color. You can adjust the spice level by using less red pepper. Add more honey if you want it sweeter. Gather these ingredients, and you are ready to make a great dish! To start, gather your Brussels sprouts. Take 1 lb of Brussels sprouts and slice them in half. In a large mixing bowl, add the halved sprouts. Then, pour in 3 tablespoons of olive oil. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika. Toss all the ingredients together. Make sure every sprout gets a good coat of the mix. This step is key for flavor. Next, take a baking sheet and line it with parchment paper. Spread your seasoned Brussels sprouts in a single layer on the sheet. Make sure they have space between them. Preheat your oven to 400°F (200°C). Once it is hot, place the baking sheet in the oven. Roast the sprouts for 25-30 minutes. Stir them halfway through to ensure they roast evenly. They should come out crispy and golden brown. While the sprouts roast, it’s time for the hot honey drizzle. In a small saucepan, combine 1/4 cup of honey, 1 tablespoon of red pepper flakes, and 2 tablespoons of apple cider vinegar. Heat this mixture on low. Stir it for 2-3 minutes. You want it to heat through and mix well. Once the Brussels sprouts are done, take them out of the oven. Drizzle the hot honey mixture over the hot sprouts. Toss them gently to coat. To make crispy Brussels sprouts, you need to coat them well. Use olive oil, salt, black pepper, garlic powder, and smoked paprika. Toss them until they are evenly covered. This coat helps them roast nicely without drying out. Spread the Brussels sprouts in a single layer on the baking sheet. Stir them halfway through roasting. This ensures they crisp up all over. You can control the spice in your dish. For less heat, use less red pepper flakes. Start with a small amount and taste. If you want more heat, you can add more later. Remember, balancing heat with sweetness is key. The honey adds sweetness, which calms the spice. Adjusting these two flavors will help you find the right mix for your taste. Fresh parsley adds a lovely touch. It looks great and adds a pop of flavor. Just chop a bit and sprinkle it on top before serving. You can pair these Brussels sprouts with various dishes. They go well with roasted chicken or grilled fish. They also make a great side for a hearty grain salad. {{image_2}} You can make this dish more colorful by adding other veggies. Try carrots, cauliflower, or sweet potatoes. These veggies add new tastes and textures. - Carrots: Cut them into thin sticks. They cook in about 20-25 minutes. - Cauliflower: Break it into small florets. It takes around 25-30 minutes to roast. - Sweet Potatoes: Dice them into small cubes. They need about 30-35 minutes to become tender. Mix these veggies with Brussels sprouts and follow the same cooking steps. You’ll enjoy a tasty mix. If you want to change the sweetness, use agave or maple syrup. Both will keep the dish sweet but add a different flavor. - Agave: It is lighter and has a milder taste. You can use it in equal amounts as honey. - Maple Syrup: This one has a rich flavor. It works great but can be slightly stronger. Use these sweeteners to make your dish unique. If you follow a vegan diet, you can still enjoy this recipe. Just swap out the honey for agave or maple syrup. - Honey Substitute: Use the same amount of agave or maple syrup. - Butter: If you want a buttery taste, use vegan butter instead of olive oil. These small changes keep the flavor while making it vegan-friendly. Enjoy the same crispy and sweet goodness! To store leftover Hot Honey Brussels Sprouts, place them in an airtight container. This keeps them fresh and prevents odors. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a better option. When reheating, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet and heat for about 10-15 minutes. This keeps them crispy and warm. If you use a microwave, they may become soft and lose crunch. To freeze Brussels sprouts, let them cool completely first. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to use them, thaw in the fridge overnight. Reheat in the oven for the best texture. Yes, you can prepare Brussels sprouts ahead of time. Cut and season them a few hours before cooking. Keep them in the fridge until you are ready to roast. This saves time and helps the flavors blend. Just remember to toss them in olive oil and spices before roasting. To cut Brussels sprouts, start by trimming the stem end. Then, slice each sprout in half. If some sprouts are large, cut them into quarters. This helps them cook evenly and crisp up nicely. Uniform pieces ensure a great texture. To prevent soggy Brussels sprouts, ensure they are dry before cooking. Excess moisture can lead to steam, making them soft. Toss them in olive oil and spices in a bowl. Spread them in a single layer on the baking sheet. This helps with even roasting and crispiness. Yes, you can make the hot honey drizzle ahead of time. Heat honey, red pepper flakes, and apple cider vinegar in a pan. Let it cool, then store it in a jar. When ready, just warm it up before drizzling over the Brussels sprouts. This makes serving easy and fast. In this guide, we explored the art of making Hot Honey Brussels Sprouts. We covered the ingredients, step-by-step roasting instructions, and tips for crispiness. You learned how to make a tasty hot honey drizzle and explored variations, from adding veggies to vegan options. Remember, adjusting spice levels can make a big difference. With proper storage tips, you can enjoy this dish for days. Now, take these skills to create your own delicious meal. Happy cooking!$

Elevate your vegetable game with these Sweet & Spicy Honey Brussels Sprouts! This easy recipe combines roasted Brussels sprouts with a delicious honey drizzle, perfect for a tasty side dish. In just 40 minutes, you can create a dish that's both crispy and packed with flavor. Ready to impress your family and guests? Click through to explore the full recipe and bring this delightful dish to your table!

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Ingredients

1 lb Brussels sprouts, halved

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 cup honey

1 tablespoon red pepper flakes (adjust for spice level)

2 tablespoons apple cider vinegar

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.

Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.

Roast in the preheated oven for 25-30 minutes, or until the sprouts are crispy and golden brown, stirring halfway through.

While the Brussels sprouts are roasting, prepare the hot honey drizzle. In a small saucepan over low heat, combine honey, red pepper flakes, and apple cider vinegar. Stir for 2-3 minutes until heated through and well mixed.

Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the hot honey mixture over them while still hot. Toss gently to combine.

Transfer the Brussels sprouts to a serving platter and garnish with fresh parsley.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4