Like. I haven’t been this excited about something in months. Ok, fine. Maybe that’s a little white lie because I am utterly obsessed with my 7 month old daughter, but you get it. Things I need you to know about these Brussels sprouts: the oven roasted magic creates the most ultimate flavor, they’re crispy and crunchy on the outside but perfectly tender and irresistible on the inside, and the finishing touch of lemon zest and green onions adds a bright and addictive finish! This recipe will be sure to turn any Brussels sprouts skeptics into lovers, trust me! Looking for other delicious side dishes? Check out my Sweet Potatoes with Hot Honey, Air Fryer Cauliflower with Tahini Honey Mustard, Honey Roasted Carrots, or Green Bean Casserole for more of my faves!
Brussels Sprouts: When buying Brussels, look for bright green Brussels with compact heads. Try to purchase Brussels in a uniform and consistent size so they can cook evenly. They are in season from late August through March and are high in vitamins A and C and are a good source of iron. Olive oil: extra virgin olive oil is preferred but you can also use something like an avocado oil as well. Honey: Since Brussels sprouts are more on the bitter side, the sweetness of honey is the perfect compliment to this side dish. Balsamic: the balsamic vinegar and honey combination is going to convert all of the veggie haters into a serious obsession with this cruciferous veg! Red Pepper Chili Flakes: a little shake of red pepper chili flakes helps to balance out the sweetness from the honey. Dijon: It’s the tangy-sweet pairing for me! Dijon+Honey is a match made in heaven. You’ll see! Other ingredients needed: salt, pepper, garlic, lemon zest, butter and green onions/scallions.
