I had a childhood friend who was obsessed with brussels sprouts. She loved eating them boiled and plain – no salt, no seasoning, nothing. She loved them so much that it never occurred to her that not everyone felt the same way. I went over for a sleepover once and she got really excited because she asked her mom to make us brussels sprouts, just the way she liked them. Unfortunately, to my brussels sprouts uninitiated self, they were, um, disgusting. I had one to be polite and then offered her the rest of mine, which she happily ate. I am a huge sprouts lover now, but that’s mostly because I’ve tasted them the way they’re destined to be prepared: roasted.
It’s a good thing I was willing to give sprouts another chance because they are now one of my favourite vegetables. When you roast them at a high heat, their flavour mellows out, they caramelize, and they basically turn into delicious bites of candied vegetables. They’re completely addictive roasted, even with just salt and pepper. But, if you want to take the deliciousness over the top, then you’ve got to honey garlic them up!
This recipe is super simple – just the way I like. You trim your sprouts, give them a tiny steam, make the sauce, brown the brussels, and then top it all off with the goodness of honey and garlic. The only thing that could potentially go wrong is browning your sprouts a little too much, which, oops, I totally did. But I’m an absolute sucker for those extra caramelized bits, so I didn’t mind.
To ensure you have gloriously un-blackened sprouts, just be sure to turn the heat off when adding the sauce. Honey caramelizes very, very quickly at high heat, so keep a close eye on these little guys. Oh, and you might just want to make a double batch; I had a hard time stopping myself from eating them all before making it to the table.
Honey Garlic Roasted Brussel Sprouts
- 12 small brussels sprouts
- 1/2 tablespoon oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- freshly ground pepper
Wash the sprouts, trim off the ends, and remove the raggedy outer leaves. Cut sprouts in half and toss them with the oil.
Heat up a large heavy-bottomed skillet over medium heat. Place the sprouts in the pan, cut side down, in a single layer, cover and cook for 5 minutes. They will only be the slightest bit brown. At this point, you’re essentially steaming so the insides are tender.
While the sprouts are steaming, make the honey garlic sauce: heat up the honey, soy and garlic in a small saucepan over medium heat until bubbly and thick. Set aside.
When the sprouts are tender, uncover, turn up the heat and brown until the sprouts are deeply caramelized, stirring occasionally. Remove from the heat, toss with the honey garlic sauce and season with a good amount of freshly ground pepper. Enjoy hot.