Honeyed Brussel Sprouts

Brussel sprouts often get a bad rap for being bitter, tough to eat, or unexciting. These honeyed Brussel sprouts are none of those things. This dish is a simple recipe that gives a tired old vegetable new life.

Make them alongside any meal for your daily dose of delicious greens!

Ways to make this your own

If you want to make these fully vegan, feel free to swap the honey for another sweetener. Maple or agave syrup would be my choices.

The amount of red pepper flakes you use will determine how much kick you want to give your Brussel sprouts. Our family enjoys heat and spice, but not all do. Feel free to skip or go with less than what’s called for.

You could also roast your Brussel Sprouts if you prefer them that way. Roast at 425 degrees for 20 minutes, face-down for the first ten minutes, then stirred. Douse them in salt and red pepper flakes before going in the oven. Add the honey after they’re finished.

Ingredients

  • olive oil

  • 16oz. Brussel Sprouts, cut and halved

  • kosher salt

  • 1 tsp red pepper flakes

  • 1 tsp honey (for vegans, use agave or maple syrup)

Directions:

Start by heating a tablespoon or more of olive oil in a medium-sized sauté pan over medium heat. Once the oil shimmers, carefully place your Brussel sprouts face-down on the pan. Add some salt (roughly a tsp). Let cook for 3 to 4 minutes, or just until the bottoms begin to brown nicely (you may have to turn a couple over to check).

Begin to stir the Brussel sprouts around until a few of them are face-up.

Add the red pepper flakes (start with a little if you’re unsure how much heat you want in your dish. You can always add more later) and the honey. Cook for another 3 to 4 minutes, or until the Brussel sprouts are fully cooked. Taste for salt.

Take off heat and enjoy immediately!