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To make sheet pan honey garlic Brussels sprouts, gather these simple ingredients: - 1 pound Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 3 tablespoons honey - 4 cloves garlic, minced - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 teaspoon apple cider vinegar - Salt and pepper to taste - ¼ teaspoon red pepper flakes (optional) - Sesame seeds for garnish - Fresh parsley, chopped for garnish These ingredients work together to create a sweet and savory dish. The Brussels sprouts are the star, offering a nice crunch when roasted. The honey adds sweetness, while the garlic gives it a kick. Olive oil helps everything roast evenly. Soy sauce brings depth, and apple cider vinegar adds a tangy touch. Feel free to adjust the red pepper flakes based on your heat preference. Adding sesame seeds and parsley not only makes the dish pretty but also adds fresh flavor. This combination will make your meal pop with taste. First, set your oven to 400°F (200°C). This hot oven helps the Brussels sprouts cook quickly. Line a sheet pan with parchment paper. It makes cleanup easy and keeps the sprouts from sticking. In a big bowl, mix together the olive oil, honey, minced garlic, soy sauce, and apple cider vinegar. Add salt and pepper for taste. If you like some heat, toss in red pepper flakes. Whisk all the ingredients until they blend well. This sweet and savory mix makes the sprouts shine. Now, take your halved Brussels sprouts and add them to the bowl. Toss them gently in the honey garlic mixture. Make sure each sprout gets coated nicely. This step ensures they soak up all that yummy flavor. Spread the coated Brussels sprouts in a single layer on the lined sheet pan. Avoid crowding them too much. Place the pan in the hot oven. Roast for 20-25 minutes. Stir the sprouts halfway through cooking. They should be tender and caramelized when done. Once you take them out, sprinkle sesame seeds and chopped fresh parsley on top. This adds a nice crunch and color. Serve them warm. Enjoy this tasty dish as a side or a light meal. When picking Brussels sprouts, look for bright green color. They should feel firm and tight. Avoid any with yellow leaves or soft spots. Fresh sprouts taste better and roast more evenly. You can change the honey and garlic amounts. If you like it sweeter, add more honey. Want more kick? Increase the red pepper flakes. You can also try different vinegars for new tastes. Soy sauce can be swapped with tamari for gluten-free options. To get that nice caramel color, spread the sprouts in a single layer. Crowding them leads to steaming, not roasting. Stir them halfway through cooking for even browning. Keep an eye on them to avoid burning. Perfectly caramelized sprouts have a rich flavor and a crispy texture. {{image_2}} You can boost your sheet pan dish by adding more veggies. Carrots, sweet potatoes, or bell peppers work well. Just chop them into similar sizes as the Brussels sprouts. Toss them in the same honey garlic mix. Roast them together for tasty, colorful bites. This adds more flavor and makes your meal more fun. If you want a vegan version, swap honey for maple syrup. This keeps the sweetness while making it plant-based. You can also use coconut aminos instead of soy sauce. This gives a nice flavor without gluten. These small swaps make the dish friendly for all diets while keeping it delicious. Want to add a kick? Try different spices! You can use cumin for a warm flavor. Or add smoked paprika for a hint of smokiness. If you love heat, increase the red pepper flakes. You can also try garlic powder or onion powder for more depth. Mixing in your favorite spices will make this dish your own. To store your honey garlic Brussels sprouts, let them cool first. Place them in an airtight container. Keep them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you're ready to enjoy leftovers, reheat them in the oven. Preheat the oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat for about 10-15 minutes or until warm. You can also use a microwave for quick reheating, though they may lose some crunch. To freeze, spread the cooked Brussels sprouts on a baking sheet. Freeze them for about an hour, then transfer to a freezer bag. They can last up to three months in the freezer. When you’re ready to eat, thaw in the fridge overnight before reheating. Enjoy these tasty sprouts any time! Yes, you can use frozen Brussels sprouts. However, they may not roast as well. Frozen sprouts often have more water. This can make them soggier instead of crispy. If you do use frozen sprouts, thaw them first. Pat them dry with a towel to remove extra moisture. To make this dish gluten-free, simply use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative. It gives the same great flavor without the gluten. Always check labels to be sure. Honey garlic Brussels sprouts pair well with many dishes. You can serve them with grilled chicken or fish. They also go great with rice or quinoa. Add a fresh salad for a complete meal. Brussels sprouts are done when they are tender and golden brown. You can poke them with a fork to test. If they are soft inside and have a nice caramel color, they are ready. Cooking time is usually 20-25 minutes at 400°F. This blog post explored a simple way to make honey garlic Brussels sprouts. We covered ingredients, steps to prepare, and tips for perfect results. You learned how to adjust flavors and try new vegetables. Storing leftovers and reheating them was also discussed. These sprouts can add flavor to your meals, making veggies fun to eat. Enjoy exploring this dish and making it your own!

Sheet Pan Honey Garlic Brussels Sprouts

Discover the perfect blend of flavors with these sweet and savory honey garlic Brussels sprouts! This easy recipe features tender Brussels sprouts roasted to caramelized perfection, tossed in a delightful honey garlic sauce. Ideal as a side dish or a light main course, this dish will impress your family and friends. Click through to explore the full recipe and elevate your dining experience with this delicious dish!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

2 tablespoons olive oil

3 tablespoons honey

4 cloves garlic, minced

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon apple cider vinegar

Salt and pepper to taste

¼ teaspoon red pepper flakes (optional)

Sesame seeds for garnish

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

    In a large bowl, whisk together the olive oil, honey, minced garlic, soy sauce, apple cider vinegar, red pepper flakes (if using), salt, and pepper until well combined.

      Add the halved Brussels sprouts to the bowl, tossing them in the honey garlic mixture until they are evenly coated.

        Spread the Brussels sprouts in a single layer on the prepared sheet pan, ensuring they are not overcrowded to allow for even roasting.

          Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized to your liking.

            Remove from the oven and sprinkle with sesame seeds and fresh parsley for a burst of color and flavor.

              Serve warm as a delicious side dish or a light main course.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4