Two Healthy Kitchens

Roasted Brussel Sprouts with Cranberries, Pecans and Hot Honey

Love ordering Roasted Brussel Sprouts in restaurants? Good news: they’re super easy to make at home, too! I’ve got simple tips to make sure yours roast up beautifully, every time.

Toss in some cranberries, pecans, and a drizzle of sweet-and-spicy honey to make your perfectly oven-roasted Brussels sprouts absolutely irresistible!

• brussel sprouts • olive oil • salt • black pepper • dried cranberries • coarsely • honey

Ingredients

Preheat the oven to 475°F. Line a large baking sheet with parchment paper. If you've rinsed your Brussel sprouts, be sure to pat them dry so they're not damp, or they won't roast as well.

1.

Toss Brussel sprouts with 1 tablespoon of oil, salt, and black pepper. Make sure that the sprouts are evenly coated with oil, and that the seasonings are distributed throughout.

2.

Spread the Brussel sprouts out on the baking sheet so they aren't piled on top of each other, turning them all flat-side down to get a really good sear.

3.

You can stem and cut your Brussel sprouts up to a day or two in advance and store them in the fridge. You can also measure out your cranberries and pecans and keep them in a baggie.

Tip

Swipe up for full recipe!

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