Honey-Garlic Brussels Sprouts Recipe

Honey-Garlic Brussels Sprouts Recipe
Honey-Garlic Brussels Sprouts Recipe photo by Taste of Home
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Honey-Garlic Brussels Sprouts Recipe

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At a holiday dinner recently, I had the best Brussels sprouts ever! They were seasoned to perfection and lightly sweetened. I've tried to re-create the dish, and this comes very close. It has just the right amount of garlic and sweetness. —Robin Haas, Jamaica Plain, Massachusetts
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons garlic salt

Directions

Preheat oven to 425°. Toss all ingredients; spread in a foil-lined 15x10x1-in. baking pan. Bake, stirring halfway, until sprouts are tender and lightly browned, 15-20 minutes. Yield: 6 servings.

Test Kitchen tips
  • These same ingredients make an awesome slaw. Core and chop the raw Brussels sprouts, then toss them with the rest of the ingredients.
  • For a fall twist, use maple syrup instead of honey.
  • Originally published as Honey-Garlic Brussels Sprouts in Taste of Home February/March 2018

    Nutritional Facts

    2/3 cup: 100 calories, 3g fat (0 saturated fat), 0 cholesterol, 357mg sodium, 18g carbohydrate (9g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

    • 2 pounds Brussels sprouts, trimmed and halved
    • 2 tablespoons honey
    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil
    • 2 teaspoons garlic salt
    1. Preheat oven to 425°. Toss all ingredients; spread in a foil-lined 15x10x1-in. baking pan. Bake, stirring halfway, until sprouts are tender and lightly browned, 15-20 minutes. Yield: 6 servings.

    Test Kitchen tips
  • These same ingredients make an awesome slaw. Core and chop the raw Brussels sprouts, then toss them with the rest of the ingredients.
  • For a fall twist, use maple syrup instead of honey.
  • Originally published as Honey-Garlic Brussels Sprouts in Taste of Home February/March 2018

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