It’s a delicious side dish that goes with countless entrees. And the leftovers are excellent, too, reheated or even cold. I know I’m not the only one who absolutely has to order Brussels sprouts at restaurants. Cooked in copious amounts of sugar and oil, it’s a delectable side dish. At home, I coat the sprouts in melted butter and add a tablespoon of honey. This modest amount of honey is just what’s needed to balance out the natural bitterness of the sprouts and turn them into a delightful side dish - one of the best in my repertoire.
Instructions
Storing Leftovers
Recipe Card
Fresh Brussels sprouts. You definitely want fresh sprouts in this recipe, not frozen ones. We want them to crisp up in the oven, which is unlikely to happen with frozen sprouts. Butter: I use melted salted butter. To season: Kosher salt, black pepper, and garlic powder.
Wash and dry the sprouts. Remove any damaged outer leaves. Cut them in half. Place the halved Brussels sprouts in a large bowl. Add the melted butter, honey, salt, pepper, and garlic powder. Use a large spoon or your hands to coat the sprouts evenly and thoroughly. Return the pan to the oven and roast the sprouts until tender and browned, for 10-15 more minutes. Serve immediately. I used two packages of frozen sprouts for a total of about a pound and a half. Since they are frozen, you have to roast them whole, which is part of the problem. I placed them on a parchment-lined baking sheet, sprayed them generously with olive oil, and sprinkled them with kosher salt, black pepper, and garlic powder. At this point, you can also drizzle them with a bit of maple syrup or honey. The reason for using oil instead of butter is that melted butter would have hardened when coming in touch with the frozen veggies. I placed them in a preheated 425°F oven and roasted them for 30 minutes. They were fork-tender and ready to eat after 30 minutes, but I wanted them more caramelized, so I put them in the oven for ten more minutes. Here they are after 40 minutes: I stored the leftovers in a glass food storage container and reheated them in the microwave the next day. The leftovers were as good as the freshly baked sprouts. The bottom line: The frozen sprouts were tasty but not crispy and not as caramelized as fresh sprouts (although, to be fair, honey would have helped).
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Sometimes, I make a plate of them with a couple of fried eggs, poached eggs, or fluffy scrambled eggs for a tasty and filling meatless lunch, as shown in the photo below: This is one of those recipes where the leftovers are almost as good as the freshly prepared dish, so I often double the recipe, use two sheet pans, and roast them simultaneously, as shown in the photo below:
