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- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 2 tablespoons honey - 1 tablespoon balsamic vinegar - 1 teaspoon crushed red pepper flakes - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1/4 cup chopped pecans - 1/4 cup dried cranberries In this recipe, we focus on fresh Brussels sprouts. Choose firm sprouts that feel heavy. Trim the ends and cut them in half. This helps them cook evenly. I use olive oil for a rich flavor. Honey adds sweetness, while balsamic vinegar brings a tangy note. The combination makes each bite tasty. For seasonings, crushed red pepper flakes give a gentle heat. Garlic powder adds depth. Always adjust salt and pepper to your taste. You can add chopped pecans for crunch and dried cranberries for sweetness. These add-ins make the dish more fun and colorful. This recipe is truly special. You can try it for a quick weeknight meal or a big dinner party. It’s easy to follow, and you’ll impress everyone. Check out the full recipe for all the steps to create this savory dish. - Preheat your oven to 425°F (220°C). - In a large bowl, combine the halved Brussels sprouts with olive oil, honey, balsamic vinegar, crushed red pepper flakes, garlic powder, salt, and pepper. Toss well until the Brussels sprouts are evenly coated. - Arrange the coated Brussels sprouts in a single layer on a baking sheet. - Roast them for 20-25 minutes, stirring halfway through. You want them golden brown and crispy on the edges. - If you like, include pecans and cranberries for the last 5 minutes of roasting. This adds a nice crunch and sweetness. - Once done, cool slightly before serving. Enjoy your savory and simple dish! For the full recipe, check out the details above. To get the best Brussels sprouts, you need to coat them well. Use enough oil and seasoning. This helps them cook evenly. I suggest roasting them at 425°F (220°C). This high heat gives you crispy edges and soft insides. Roast for about 20 to 25 minutes. Stir them halfway through for even cooking. For a great presentation, serve your sprouts on a large platter. Drizzle with any leftover honey. Add extra pecans and cranberries to make it colorful. These Brussels sprouts pair well with chicken, fish, or beef. They also make a tasty side for a big salad. One big mistake is not preheating your oven. Always preheat before roasting to get the best texture. Another mistake is overcrowding the baking sheet. If the sprouts are too close, they steam instead of roast. Give them space to get crispy and brown. {{image_2}} You can easily change the taste of your roasted Brussels sprouts. One great option is lemon garlic roasted Brussels sprouts. Just add lemon juice and minced garlic to the mix before roasting. This brings a fresh and zesty flavor. Another tasty option is to sprinkle Parmesan cheese and herbs on top. After roasting, add grated Parmesan and your favorite herbs. This gives a rich and savory twist that pairs well with the sprouts. You can cook Brussels sprouts in different ways. An air fryer is a fast and easy method. It cooks the sprouts quickly while keeping them crispy. Simply toss them in oil and seasonings, then cook at a high temperature. Grilling Brussels sprouts is also a fun choice. The grill adds a smoky flavor that is hard to beat. Just skewer the halved sprouts or use a grill basket. Brush them with oil and grill until tender and slightly charred. If you follow a vegan diet, you can easily adapt this recipe. Use maple syrup instead of honey. This keeps the sweetness without using animal products. For gluten-free diets, check your balsamic vinegar. Most are gluten-free, but always read labels. You can also make low-carb Brussels sprouts. Simply skip any sweeteners or use a low-carb substitute. Focus on seasoning with herbs and spices for flavor. Explore these variations to find your perfect Brussels sprouts recipe! For the full recipe, check out the Sweet & Spicy Oven Roasted Brussels Sprouts section. After enjoying your sweet and spicy oven roasted Brussels sprouts, you may want to save some for later. To store your leftovers, let them cool down first. Place them in an airtight container. This keeps them fresh and tasty. You can refrigerate them for up to four days. If you want to enjoy them beyond that, consider freezing. When it’s time to enjoy your Brussels sprouts again, you have two options: the oven or the microwave. The oven gives the best results. Preheat it to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10-15 minutes until they’re warm and crisp. If you use the microwave, place them in a microwave-safe dish. Cover with a microwave-safe lid or wrap. Heat in short bursts of 30 seconds. This way, you keep them moist without losing texture. If you want to freeze your Brussels sprouts, it's best to do it before cooking. Clean and trim them, then blanch in boiling water for two minutes. Quickly cool them in ice water. Drain and pack in freezer bags. Squeeze out as much air as possible before sealing. They can last up to six months in the freezer. If you freeze them after roasting, let them cool first. Place them in airtight containers or freezer bags. When you’re ready to eat, thaw them in the fridge overnight. Then, reheat as mentioned above. Enjoy your tasty Brussels sprouts anytime! For the full recipe, check out the Sweet & Spicy Oven Roasted Brussels Sprouts recipe. Roast Brussels sprouts for 20 to 25 minutes. Start by preheating your oven to 425°F (220°C). Place them on a baking sheet in a single layer. Stir them halfway through cooking. This helps them roast evenly. Look for a golden brown color and crispy edges. If they aren’t brown enough, keep roasting for a few more minutes. You can use frozen Brussels sprouts, but fresh ones taste better. Fresh sprouts have a firmer texture and more flavor. Frozen sprouts may be softer after cooking. If you use frozen, thaw them first and pat them dry. This will help remove excess moisture and keep them from becoming mushy. Roasted Brussels sprouts pair well with many dishes. Try serving them with grilled chicken or fish. They also go great with steak or pork. For a vegetarian meal, serve them alongside quinoa or a grain salad. You can also add them to a warm pasta dish for extra flavor and nutrition. To get crispy Brussels sprouts, follow some simple tips. First, make sure they are fully coated with oil. This helps them crisp up in the oven. Spread them out on the baking sheet without overlapping. This allows hot air to circulate. If you want extra crunch, use high heat and roast them longer. Stirring halfway through also helps them brown evenly. Roasting Brussels sprouts can be easy and fun. We covered the main ingredients, from sprouts to olive oil and honey. You learned how to prepare, roast, and add extras for flavor. I shared tips for the best cooking methods, common mistakes to avoid, and ideas for serving. Try out my variations to enjoy new flavors. Storing and reheating these tasty veggies is simple too. Enjoy your delicious Brussels sprouts and impress everyone at your table!

Oven Roasted Brussels Sprouts

Elevate your vegetable game with these sweet and spicy oven roasted Brussels sprouts! Perfectly caramelized with honey and a kick from crushed red pepper, this irresistible dish is a must-try. Ready in just 30 minutes, it makes a delicious side for any meal. Discover the full recipe and impress your family and friends with this flavorful treat. Click now to explore how to make your Brussels sprouts the star of the table!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons olive oil

2 tablespoons honey

1 tablespoon balsamic vinegar

1 teaspoon crushed red pepper flakes

1/2 teaspoon garlic powder

Salt and pepper to taste

1/4 cup chopped pecans (optional)

1/4 cup dried cranberries (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the halved Brussels sprouts with olive oil, honey, balsamic vinegar, crushed red pepper flakes, garlic powder, salt, and pepper. Toss well until the Brussels sprouts are evenly coated.

      Arrange the coated Brussels sprouts in a single layer on a baking sheet lined with parchment paper for easy cleanup.

        Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sprouts are golden brown and crispy on the edges.

          If using, add chopped pecans and dried cranberries to the baking sheet for the last 5 minutes of roasting for additional flavor and texture.

            Once done, remove from the oven and let them cool slightly before serving.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the roasted Brussels sprouts on a large platter, drizzled with any remaining honey and topped with extra pecans and cranberries for a colorful and inviting look.