

So here’s the deal. I don’t like Brussels sprouts. I don’t like how Brussels sprouts is spelled. I don’t like how Brussels sprouts taste. I don’t like that Brussels sprouts seem to take a million hours to cook. And this is probably why I have a pretty solid losing streak when it comes to making them for my sweet life partner, who adores them. Please keep reading because I promise this gets better.

I had brussels sprouts that I really liked this one time. They were spicy. And sweet. And sticky. They probably had 200 g of sugar in every sprout – weird that they tasted good. So this weekend when I was faced with 3 lbs of Brussels sprouts I decided to try and remake them, but ease way up on the sugar AKA white satan. I also recently read that the only way to eat Brussels Sprouts to burn them – I thought, gee, that makes no sense but imma go with it because I’m clearly NOT the expert.


I’m happy to announce that it only took me two tries before I said to myself, “damn, that’s a good Brussels sprout.” And, even better, Andy’s reaction was, “oh my god.” I think the flavor is pretty awesome – sweetness from a bit of honey, a hit of acid from the balsamic vinegar and spiciness from the red pepper flakes, but what really makes these good is the fact that I cooked the shit out of them. I mean you want to blast these babies with heat. Burn them to a crisp, basically. Going forward, I know that with my track record of burning things, I will never not make an awesome brussels sprout. It’s a good feeling, and an even better feeling knowing that I’m passing this little gem of information along to you.
Make this recipe for a side dish for the holidays. Or just make them and eat them with Greek Yogurt Marinated Chicken [exactly what I’m doing at this very moment] or Slow Cooker Pork Chops with Bacon. Brussels sprouts have tons of fiber + this recipe has a good amount of olive oil for your dose of healthy fat.
Sweet n’ Spicy Brussels Sprouts
Author: Megan Hansen, RDN, LD
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 4
Honey n’ spice n’ everything nice. Burn your Brussels sprouts – you’ll thank me later.
Ingredients
-
2 lbs Brussels sprouts, ends cut off and halved
-
1/4 c extra virgin olive oil
-
1/4 c balsamic vinegar
-
2 Tbsp honey
-
1 tsp garlic powder
-
1/2 tsp red pepper flakes
-
1 tsp salt
Instructions
-
Preheat oven to 400F.
-
Line 2 baking sheets with parchment paper.
-
Add the halved Brussels sprouts to a large bowl as you cut them. Be sure to include the leaves that fall off as you chop – these get really crispy and awesome.
-
Add the remaining ingredients to the large bowl and toss to coat the sprouts.
-
Pour out onto the baking sheets in an even layer.
-
Roast for 40 minutes or until the Brussels sprouts are nice and crispy and somewhat burnt.
Serving size: 1/4 recipe
Fat: 14
Sugar: 15
Fiber: 7
Protein: 7
Notes: Add more or cut back on red pepper flakes based on your preference. This amount definitely adds a little heat. Like your sprouts plain? Fine. But blast them at 400F for 40 minutes and you’ll still see what I mean about them burnt sprouts.

Happy week before the holidays!