Simple Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey
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Love ordering Roasted Brussel Sprouts in restaurants? They’re super easy to make at home, too! I’ve got simple tips to make sure yours roast up beautifully, every time.
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Toss in some cranberries, pecans, and a drizzle of sweet-and-spicy honey to make your perfectly oven roasted Brussels sprouts … absolutely irresistible!
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Swipe up for full recipe!
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INGREDIENTS:
- brussel sprouts
- olive oil
- salt
- black pepper
- cranberries
- pecans
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1
Preheat oven to 475°F. Line a large baking sheet with parchment paper. If you've rinsed your Brussel sprouts, be sure to pat them dry so they're not damp, or they won't roast as well.
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2
Toss Brussel sprouts with 1 tablespoon oil, salt, and black pepper. Make sure that the sprouts are evenly coated with oil, and that the seasonings are distributed throughout.
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3
Spread the Brussel sprouts out on the baking sheet so they aren't piled on top of each other, turning them all flat-side down to get a really good sear.
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4
Roast the Brussel sprouts for about 10 minutes. Then stir in the cranberries, pecans, and reserved loose leaves, spreading everything back out across the baking sheet.
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5
Return pan to the oven and continue roasting for 3-4 minutes longer, until the Brussel sprouts have toasty, browned, roasted spots and are somewhat tender.
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TIP
If your sprouts have a mixture of sizes, the most important thing when cutting them is to keep all the pieces relatively similar in size.
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