Guaranteed to turn you into a Brussels Believer, these Honey Glazed Brussels Sprouts deserve a front and center spot at all of your holiday meals!
You know what shocks me the most about growing up? How you get SO EXCITED and SO OBSESSED with things that the you-of-10-years-ago would have, without a doubt, scoffed at. You know, like new vacuum cleaners, finding your favorite peanut butter on mega sale, Costco (don’t even get me started), baking mats (you need one – trust me), and Brussels sprouts.
You should have seen my mom’s face last year when she asked for requests for Christmas dinner and I said “OMG can I make my Brussels sprouts?” The woman almost fainted. I kid you not.
In my defense, we only ever had frozen and then microwaved Brussels sprouts growing up, and, if you’ve ever had them prepared that way (can you even call that prepared?) you know why I had an aversion. Brussels are one of those things that are heavenly when done right, and absolutely awful when done wrong.
NOT SAYING that my mom is a terrible cook (far from it!) – she was just a very busy woman trying to get something healthy on the table while chasing around 3 rambunctious kids. Who can blame her? But UGH – those Brussels. They’re something I would love to erase from my memory for the rest of eternity.
But these lightly caramelized, sweet yet savory, beautiful Brussels have more than made up for all sins of Brussels past.
I could seriously eat them for breakfast, lunch, and dinner. And when I say could, I mean do. We’ve talked about my obsessive nature with food, yes? I can get in MAJOR food ruts and eat nothing but one dish for weeks (er, months?) on end. Last year, I’m pretty sure I had these honey glazed Brussels sprouts for at least 5 out of 7 dinners during the week, for a solid 2 months straight. No exaggeration at all.
I actually wasn’t planning on sharing this recipe, BUT, in the spirit of the holidays ahead, and the fact that these are so good they need to be on every table in America next Thursday, I decided I just couldn’t hold out on you.
Plus, they are easy-peasy to make, almost no hassle, and I can almost guarantee that you have all of the ingredients in your house right now. Ok, maybe not the Brussels, but everything else, for sure.
All you have to do is cut each of the brussels in half, toss them in some olive oil, salt, pepper, and garlic powder, roast them cut-side down (for that pretty “char”), add some pecans halfway through, and then toss some cranberries into the mix after they come out of the oven and drizzle with a little honey. See? Simple as anything.
ALSO: If you are a blue cheese lover, I highly recommend adding some blue cheese crumbles in with the cranberries. I’ve made it that way once or twice and I was in L-O-V-E. Only problem? Anthony hates blue cheese. WompWomp. BUT if you are in a house full of blue cheese lovers (will you adopt me?) definitely add some in!
Brussels are BACK, baby! In an all day, every day kind of way. Awwwe yeah. ?
- 1 lb. Brussels Sprouts
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ⅓ cup dried cranberries
- ⅓ cup pecan pieces
- 1 ½ Tablespoons honey
- Preheat oven to 400 degrees.
- Wash and cut Brussels sprouts in half, lengthwise.
- Toss Brussels sprouts in olive oil, then evenly sprinkle salt, pepper, and garlic powder over all, then toss one more time. Spread Brussels sprouts out evenly on a baking sheet, cut-side down.
- Roast for 15 minutes, then remove from the oven, and sprinkle pecans on to the baking sheet. Return to oven and roast for another 5-10 minutes, keeping an eye on the pecans.
- Remove from oven and sprinkle craisins evenly over the top of the Brussels sprouts.
- Gently and evenly drizzle the honey over all of the Brussels Sprouts, toss everything together, and serve!
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