Honey-Chile Glazed Brussels Sprouts

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"This is out of the April 2020 Eating Well magazine...it says that you can jump-start these Brussels on a preheated baking sheet to get them roasted quickly..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (261 g)
  • Calories 252.3
  • Total Fat - 10.8 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 203.1 mg
  • Total Carbohydrate - 38 g
  • Dietary Fiber - 8.7 g
  • Sugars - 22.4 g
  • Protein - 7.7 g
  • Calcium - 97 mg
  • Iron - 3.3 mg
  • Vitamin C - 193.6 mg
  • Thiamin - 0.3 mg

Step 1

Place a rimmed baking sheet in the oven; preheat to 450°F.

Step 2

Toss Brussels sprouts, oil and salt in a medium bowl. Spread on the hot baking sheet. Roast until browned and tender, 10 to 15 minutes.

Step 3

Meanwhile, whisk honey, Sriracha and lime juice in the bowl.

Step 4

Drizzle the Brussels sprouts with the honey mixture and stir to coat; continue roasting for 5 minutes more. Sprinkle with sesame seeds.

Tips & Variations


No special items needed.

Related

NELady

First of all, super fast and easy to cook! I love the trick for heating up the baking sheet in the oven and then using that hot baking sheet to quickly cook the sprouts. I was worried they might burn— but they didn’t. Just got some beautiful color. The sauce was simple to make and was surprisingly tasty. They were sweet, with some spice coming in at the end. We ate them with BBQ ribs and they were a perfect pairing — these sprouts almost tasted bbq’ed. I only made one substitution: I used olive oil in place of peanut oil because I didn’t have any peanut oil. And I omitted the sesame seeds because I forgot about them. They’re sitting on my counter. Great recipe. Really enjoyed!

review by:
(26 Feb 2021)