Oven Roasted Brussels Sprouts
Oven Roasted Brussels Sprouts are unbelievably easy, healthy, and packed with yummy flavor. Whenever these roasted Brussels sprouts are on the dinner table, they disappear fast.
Servings: 6
Ingredients
- 4 tablespoons extra virgin olive oil
- 2 tablespoons pure honey
- 1 tablespoon freshly squeezed lime juice
- 1-2 teaspoons thick hot sauce, such as Sriracha or Frank's RedHot Thick Sauce
- ¼ teaspoon garlic powder
- 1 ½ teaspoons kosher salt
- 1 lb fresh brussels sprouts, sliced in half
Instructions
- Preheat oven to 400F, with rack on upper middle position. Line a large rimmed baking sheet with foil. Set aside.
- In a large bowl, combine all ingredients except for Brussels sprouts. Add Brussels sprouts and thoroughly coat well. Use rubber spatula to transfer veggies and scrape all sauce mixture onto foil lined baking sheet.
- Arrange Brussels sprouts in single layer; do not overcrowd, as they need a bit of room to ensure even roasting.
- Bake 20-25 minutes or just until edges start getting darkened and crisp; watch carefully those last couple of minutes so your veggies don't burn. Serve immediately, with extra Sriracha on the side.
Notes
- I like Sriracha hot sauce because it has a deeper flavor and is a bit sweeter.
- Make-Ahead Tip: You can trim and slice your Brussels sprouts a day in advance and store them in an airtight container in the fridge until you are ready to toss and roast.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot skillet or air fryer to bring back some of that original crispiness.
- Air Fryer Option: Cook them in your air fryer at 380 degrees Fahrenheit for 12 to 15 minutes, shaking the basket halfway through for lightning-fast crispiness.
- This recipe is part of our easy side dish recipes collection.
Nutrition (per serving)
Calories: 136kcal | Carbohydrates: 13.2g | Protein: 2.6g | Fat: 9.6g | Saturated Fat: 1.4g | Sodium: 345.3mg | Fiber: 2.9g | Sugar: 7.6g