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Honey + Garlic Brussels Sprouts
“Wow. These are absolutely delicious. And all this time, I thought I hated Brussels sprouts!”
Yep, I hear it a lot.
Give me all those crisp crunchy edges!
My family is completely unaware of the delicious crispy chip-like edges and outer leaves because I’ve already eaten them before the Brussels ever make it onto the dinner table! Haha!
I have become such a huge Brussels Sprouts lover – while never touching them in my life previously before 30 years old!
I’ll tell you what…it’s all about the preparation!🔥
Having a GREAT recipe beats those old stinky Brussels that many associate with this vegetable.
With the high heat, caramelization occurs, and those dark-browned crispy edges are an edible crunchy chip-like treat.
I prefer using high-quality avocado oil because it has a higher smoke point (avocado oil has a smoke point of 500° f.) This smoke point allows you to safely sear, saute, stir-fry, barbecue, and even bake at high temps without your oil breaking down. It’s much more stable, safe, and suitable for high heat cooking.
Brussels sprouts often get a bad reputation due to the smell, but there are so many health benefits that make Brussels a great superfood to include on our menu every week! This green vegetable has properties that can promote weight loss, aid in digestion, and potentially prevent heart disease and cancer.
These are also FANTASTIC for meal prep. Stays great in your fridge for up to 5 days, if stored in a sealed glass container.
Makes 4 servings
Ingredients:
- 1 lb. Brussels sprouts, halved
- 1/3 cup raw honey, or pure maple syrup
- 2 Tbsps olive oil or avocado oil
- 2 Tbsps apple cider vinegar
- 4 fresh garlic cloves, minced or pressed
- sea salt or flaky salt and fresh ground pepper, to taste
Instructions:
Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
Trim ends of the Brussels sprouts and remove the rough outside layers. Slice in half and place into a large bowl.
Add in your honey, oil, ACV, garlic, sea salt and pepper. Toss really well to coat.
Layer the sprouts in a single layer on the prepared baking pan.
Roast at 400 degrees f. for 20-25 min, or until tender and nicely caramelized/crisp.
I like to toss once in the middle of cooking time.
Enjoy immediately, or store in a sealed container in your fridge for up to 5 days. Reheat leftovers in an air fryer for a few minutes for best taste & texture.
❤Rachel
Ingredients
- 1 lb. Brussels sprouts, halved
- 1/3 cup raw honey, or pure maple syrup
- 2 Tbsps olive oil or avocado oil
- 2 Tbsps apple cider vinegar
- 4 fresh garlic cloves, minced or pressed
- sea salt or flaky salt and fresh ground pepper, to taste
Instructions
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- Trim ends of the Brussels sprouts and remove the rough outside layers. Slice in half and place into a large bowl.
- Add in your honey, oil, ACV, garlic, sea salt and pepper. Toss really well to coat.
- Layer the sprouts in a single layer on the prepared baking pan and roast at 400 degrees f. for 20-25 min, or until tender and nicely caramelized/crisp. I like to toss once in the middle of cooking time.
- Enjoy immediately, or store in a sealed container in your fridge for up to 5 days. Reheat leftovers in an air fryer for a few minutes for best taste & texture.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 lb. Brussels sprouts, halved
- 1/3 cup raw honey, or pure maple syrup
- 2 Tbsps olive oil or avocado oil
- 2 Tbsps apple cider vinegar
- 4 fresh garlic cloves, minced or pressed
- sea salt or flaky salt and fresh ground pepper, to taste
Instructions
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- Trim ends of the Brussels sprouts and remove the rough outside layers. Slice in half and place into a large bowl.
- Add in your honey, oil, ACV, garlic, sea salt and pepper. Toss really well to coat.
- Layer the sprouts in a single layer on the prepared baking pan and roast at 400 degrees f. for 20-25 min, or until tender and nicely caramelized/crisp. I like to toss once in the middle of cooking time.
- Enjoy immediately, or store in a sealed container in your fridge for up to 5 days. Reheat leftovers in an air fryer for a few minutes for best taste & texture.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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