Hot Honey Balsamic Roasted Brussels Sprouts

Last updated on May 14th, 2023 at 12:19 pm

Hot Honey Balsamic Roasted Brussels Sprouts

I’m continuing on my eat your veggies theme with this post about brussels sprouts. I used to call these “vile vegetable balls” when I was young, until in my 30s I went to a place in Houston and had my first crispy roasted Brussels sprouts. I was with a work group and was offered them and with abject horror I took a couple, assuming I would have to be washing these down as subtly as possible.  

Boy was I wrong!

These small, green balls (no longer vile) turn out to be healthy and can be cooked in a variety of ways. But for me, the only way is roasting.  It brings out their natural sweetness and adds a crispy texture.

To start, preheat your oven to 425 degrees Fahrenheit. While the oven is heating up, prepare the Brussels sprouts by trimming off the stems and removing any yellowed or damaged outer leaves. Rinse the sprouts under cold water and pat them dry with a paper towel.

Next, cut the Brussels sprouts in half and place them in a large bowl. Drizzle them with olive oil and sprinkle them with Tastefully Simple Nashville Hot Seasoning, salt and pepper. Toss the sprouts to ensure that they are evenly coated with the oil and seasoning.

Spread the sprouts out in a single layer on a baking sheet. Make sure that they are not too crowded, as this can cause them to steam instead of roast. 

Remove from oven, place in bowl and drizzle with glaze.