Description
This roasted Brussels sprouts recipe is dressed in a garlic butter sauce, drizzled with honey, and topped with Parmesan cheese for a delicious finish.
Ingredients
Scale
- 1 ½ pounds Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil (divided)
- 3 tablespoons butter
- 4–6 cloves garlic (minced or pressed)
- 4 teaspoons honey
- ⅛ teaspoon cayenne pepper (or more to taste)
- 3 tablespoons grated Parmesan cheese
- to taste Salt and pepper
Instructions
- Preheat your oven to 400°F. This step gets your roasting going while you prep the sprouts.
- Toss the halved Brussels in 1 tablespoon olive oil, salt, and pepper. Make sure each piece is coated real good.
- Spread ’em out in a single layer on a baking sheet. Crowding makes ‘em steam, not roast.
- Pop the sheet in the oven and roast for about 20 minutes. Halfway through, you gotta stir them up for even cooking and golden spots.
- While roasting, melt butter on medium heat in a small pan. Add minced garlic, cooking 1-2 minutes until you smell that garlic aroma filling the kitchen.
- Stir in honey and cayenne pepper, then take it all off heat. This mixture’s gonna be your flavor bomb.
- Once sprouts come out golden and tender, drizzle garlic butter sauce over ‘em and toss gently so every bite’s coated.
- Sprinkle parmesan cheese on top before serving. The cheese melts just a little and gives perfect salty finish that works real good.
Notes
- For a kick of heat, adjust the amount of cayenne pepper based on your preference.
- Make sure to spread the Brussels sprouts out on the baking sheet to ensure they roast rather than steam.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg