Sweet and Salty Brussels Sprouts

This lick-your-fingers-worthy Sweet and Salty Brussels Sprouts recipe will turn even the pickiest of eaters into brussels-obsessed veggie lovers. How do I know? You’re lookin’ at an ex-veggie hater here.

When I was a kid, I was the PICKIEST eater. I mean THE pickiest. I ate cereal, hot dogs, and mac-n-cheese exclusively, and I literally had a phobia of eating anything green.

So, to think that I would one day not only eat but LOVE to eat Brussels sprouts is still a crazy thought. But, I’m telling you, when vegetables are done right, it makes ALL the difference in the world!

These Sweet and Salty Brussels Sprouts were one of those game-changers for me! I now get excited about salads and other green vegetables like broccoli and asparagus. Who woulda thunk?

Sweet and Salty Brussels Sprouts Tips and Tricks

Soggy brussels sprouts are a nightmare! In order to get this recipe just right, you’ll need to make sure your brussels are nice and crispy. There are a few things you can do in order to achieve this.

Keep Those Thin Outer Layers

While you are slicing off the tips of your brussels sprouts and cutting them in half, the outermost layer may fall off. Make sure to transfer these onto your baking sheet. They get extra crunchy and really add to the overall texture of your dish.

Green tip: Eating seasonally is one of the best (and most delicious) ways to support local and decrease your carbon footprint. Local foods have less associated transportation costs and fuel emissions. Simply put, eating seasonally = less environmental impact. Check when brussles sprouts are in season in your area with this Seasonal Eating Guide.

Finish Them Up Under The Broiler

After cooking them for 20 minutes, set your oven to broil and watch closely for them to brown. It usually takes about two minutes. This will crisp the outside layer of your brussels sprouts.

Pour The Sauce on Just Before Serving

The longer your brussels sprouts sit in the sauce, the more they will absorb. They can sometimes start to get soggy. You can even serve the sauce on the side to add on top of your personal serving so the brussels stay crispy.

More on The Sauce

This simple sauce is the perfect combination of saltiness from the soy sauce, acid from the lemon juice, and sweetness from the honey. I love the floral flavor honey provides, but you can also use agave or maple syrup to make this recipe vegan.

This simple three-ingredient sauce really works on any vegetables, and is also a delicious marinade for fish!

Green tip: try buying raw, locally sourced honey. Generally, smaller-scale honeybee operations harvest honey in the fall, when the bees produce it in excess.

Why You Should Make these Sweet and Salty Brussels Sprouts

• They’re crispy. That outer crunch from the roasting lens the perfect consistency.
• They’re flavorful. The combination of sweet and salty can’t be beaten.
• They’re healthful. Brussels sprouts are full of fiber, nutrients, and antioxidants.
• They’re crowd-pleasers. They’ll satisfy even those self-proclaimed veggie haters!

If you’re looking for other veggie side recipes, check out this Quick Garlic Lemon Asparagus and 4-Ingredient Roasted Potatoes!

Sweet and Salty Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts
• 2 cloves garlic
• 1 teaspoon lemon juice
• 1 tablespoon honey
• 2 tablespoons soy sauce

Directions

• Preheat oven to 375 degrees Fahrenheit.
• Prepare the Brussels sprouts by rinsing, cutting off the tips, and then cutting in half longways.

Coat the Brussels sprouts in oil and crack salt and pepper on top. Mince garlic and sprinkle on top as well.

Cook Brussels sprouts in the oven for about 20 min at 375 degrees Fahrenheit, then turn oven up to 500 degrees Fahrenheit and cook for an additional 2 minutes. Meanwhile, whisk together soy sauce, honey, and lemon juice until combined.

Remove Brussels from the oven, and pour the sauce over just before serving.