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Monday, February 22, 2021

Easy Honey Butter Brussels Sprouts Recipe


I hated brussels sprouts as a kid. But that's because the only time we ever had them was at our Thanksgiving dinner with another family, and apparently the host didn't know how to cook them well. As an adult, though, they became one of my favorite vegetables, which is unfortunate because they are one of the more expensive vegetables locally. So I keep them for special occasions. For my birthday I decided to make some, and chose to do a honey butter type recipe. 

This time I remembered what I did wrong the last time I made brussels sprouts and made sure to roast mine before adding the rest of the seasonings, so that they could actually get browned, and I'm glad I did. Since I used frozen, they still didn't actually get crispy, but that's ok with me. 

These brussels sprouts are so good, they're addicting. I highly recommend them. They're pretty allergy friendly; other than the dairy they contain none of the common allergens. They're gluten free, vegetarian, and did I mention quite easy to make?

It's also pretty fuss free. You don't actually have to use measuring spoons- feel free to eyeball the amounts in this recipe. And depending on the prices of brussels sprouts where you live, can be pretty frugal as well.

Easy Honey Butter Brussels Sprouts Recipe

Ingredients:
1 bag frozen brussels sprouts, 800 grams, or 1 pound 12 ounces.
1-2 tablespoons oil of choice
1/4 teaspoon salt
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1/2 teaspoon garlic powder
1/4-1/2 teaspoon salt or to taste

Instructions:
1. Defrost and halve your brussels sprouts.

2. Mix with oil and salt and lay on a lined baking tray.

3. Roast for approximately 30 minutes, or until starting to brown or get slightly crispy. 

4. Melt butter in a pan. 

5. Add honey to the butter and melt.

6. Add the roasted brussels sprouts together with the garlic powder.

7. Add more salt if needed.

8. Serve hot.

Enjoy!

Are you a fan of brussels sprouts? What is your favorite way to prepare them? Does this look like a recipe you'd try?

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