When cooking in the springtime, usually winter vegetables are still what is readily available at first. It’s not until late spring that spring vegetables are fully sprouted and ready to eat. That’s why I love incorporating winter vegetables, like brussel sprouts, with springtime flavors, like honey and garlic. Also, brussel sprouts have this amazing quality of crisping up when they are roasted, and it makes them absolutely incredible and full of flavor. Don’t be afraid to mix up flavors and try something new like I have done here with this recipe. Recipes are meant to be tested and played around with! Take your time experimenting with flavors and you may just make something amazing!
Why is Honey an Important Ingredient?
I use honey in this recipe because it really helps to caramelize the brussel sprouts as they roast. With my Shallot and Bacon Brussel Sprouts recipe, I use balsamic vinegar to help caramelize the brussel sprouts! This is an important and dynamic part of the recipe. Don’t worry it doesn’t make them too sweet or sugary. It’s just a little bit to help them roast and caramelize!
Making Your Own Garlic Paste:
I highly recommend trying to find a garlic paste for this recipe (usually they are by the herbs at a grocery store). If you can’t find it, you can take 1 garlic clove and 1 tsp of water and mix it in a food processor. This will create enough paste for this recipe!
Delicious Main Dishes to Pair With Your Brussels:
This is the perfect weeknight side item because it’s just a coat and pop them in the oven style recipe! That is my favorite kind of recipe!
- Cutting Board
- Large Bowl
- Baking Sheet Pan
- Parchment Paper
- Brussel Sprouts
- Garlic Paste
- Fresh Dill Weed
- Olive Oil
Step 1: Prep & Halve
Preheat the oven to 375º. Cut the brussel sprouts in half place them in your bowl. Line a cookie sheet with parchment paper.
Step 2: Coat & Toss
Add the honey, garlic paste, dill weed, olive oil, salt and pepper to your bowl and toss the brussel sprouts around until they evenly coated.
Step 3: Cook & Serve
Evenly spread out the coated brussel sprouts onto the cookie sheet and roast in the oven for 25 minutes or until they are a golden color. Serve immediately.