Honey-Roasted Brussels Sprouts With Blue Cheese
These honey-roasted Brussels sprouts elevate your standard green vegetable side dish by tossing them in garlic and honey, and pairing them with crumbled blue cheese and toasted hazelnuts. A twist on classic roasted Brussels sprouts, this recipe is delicious, easy to make, and PACKED with flavour.
These Honey-Roasted Brussels Sprouts elevate a basic brussels sprouts side dish by tossing them in garlic and honey, and pairing them with crumbled blue cheese and toasty hazelnuts. This recipe is so simple and easy to make, but I promise you it’s PACKED with flavour!
When people tell me they don’t like Brussels sprouts (looking at you, dad), I always ask if they’ve tried them roasted. Roasting is a GAME CHANGER – you will never have to eat the tasteless, boiled-to-death version ever again.
As a dietitian, I am always passionate about finding delicious ways to eat your vegetables 😉
Wow your guests with these Honey-Roasted Brussels Sprouts at your next holiday get together, or pair them with your favourite protein for an easy weeknight dinner. I hope you guys love this one as much as I do!
Want more vegetable side dish recipes? Check out my roundup of 20+ easy, healthy vegetable side dish recipes for more ideas!
Ingredients Needed
All you need to make this recipe are 6 simple ingredients:
- Brussels sprouts
- olive oil
- honey
- garlic powder
- blue cheese
- hazelnuts
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
How To Prepare Brussels Sprouts
Start by preheating the oven to 425F. Give the Brussels sprouts a good wash in a colander, removing any loose or dried leaves.
Pat them dry, and chop off the hard ends. Then, slice the Brussels sprouts in half lengthwise.
Add the sliced Brussels sprouts to a large mixing bowl, along with any leaves that have come loose (they get super crispy when roasted – so good).
Toss the Brussel sprouts with olive oil, garlic powder, salt, pepper, and honey until well-coated.
Next, spread the coated sprouts onto a large baking sheet in a single layer, leaving some space between them. Place in the oven for about 15-20 minutes, until browned and slightly tender.
Remove from oven, and transfer to a serving bowl. Top with crumbled blue cheese and toasted hazelnuts, and this veggie side dish is ready to be devoured!
Health Benefits Of Brussels Sprouts
These little cruciferous veggies pack a nutritious punch. One cup of Brussels sprouts provides:
- almost 4 grams of dietary fibre (15%DV), which is known to promote digestive function, heart health, glycemic control, and weight management
- over 100% of your daily needs of vitamin K and vitamin C
- a good source of other micronutrients, like vitamin A, B6, folate, iron, and manganese
- antioxidants, like vitamin C and kaempferol
More Brussels Sprouts Recipes
- Warm Roasted Brussels Sprout Salad
- Sautéed Shredded Brussels Sprouts With Lemon & Parmesan
- Vegan Kale & Brussels Sprout Caesar Salad
- Brussels Sprouts & Sweet Potato Sheet Pan Hash
- Smashed Brussels Sprouts With Balsamic Tahini
Did you give this Honey-Roasted Brussels Sprouts With Blue Cheese & Hazelnuts a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Honey-Roasted Brussels Sprouts With Blue Cheese
Ingredients
- 2 lbs Brussels sprouts
- 2 Tbsp extra virgin olive oil
- 2 Tbsp honey
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1/4 cup blue cheese, crumbled
- 1/4 cup hazelnuts
Instructions
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- Wash Brussels sprouts and remove any loose/dry outer leaves. Pat dry and trim bottom ends. Slice each sprout in half, lengthwise, and add to a large bowl.
- Toss sliced Brussels sprouts in olive oil, garlic powder, salt, pepper, and honey until well-combined.
- Spread coated Brussels sprouts on a large baking sheet in a single layer. Roast in the oven for 15-20 minutes, until browned and tender.
- While Brussels sprouts roast, toast hazelnuts in a skillet or pan for about 5 minutes, stirring frequently to prevent burning. Remove from heat and transfer to cutting board. Roughly chop hazelnuts and set aside.
- Once done, remove Brussels sprouts from oven and let cool for 5 minutes. Transfer to a serving bowl, and sprinkle blue cheese crumbles and chopped hazelnuts overtop. Add additional salt and pepper, as desired. Enjoy immediately!
Notes
- For the best crispy texture, I recommend eating these immediately. While they will lose their crispness, leftovers will stay fresh for about 2 days in an airtight container in the fridge.
- You can reheat them in the microwave or on the stovetop.
- Feel free to repurpose these in a different way, for example – add them to a simple pasta, on top of pizza, or in a frittata!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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12 Comments on “Honey-Roasted Brussels Sprouts With Blue Cheese”
This recipe is INSANE. I made this dish as one of my sides to xmas dinner (always have to have brussels). It was an absolute hit – my boyfriend and I ate the entire dish in one sitting! This is now my favorite Brussel sprouts recipe! So easy and so unbelievably delish.
Hi Frankie!! Ah thank you so much for your sweet comment!! So happy to hear you enjoyed this one for Christmas! That makes my day to hear 🙂 Wishing you a very happy new year!!
Really good! The brussel sprouts paired really well with the blue cheese and hazelnuts – I’m definitely a fan!
As a side note, are you planning on adding nutritional nutrition to your recipes in the future? I usually calculate it out myself anyways, but I think it would be very helpful to have an estimate to reference.
I’m looking forward to trying more of your recipes in the future!
Hi Sara! Thank you so much!! I’m so happy to hear you enjoyed this one. It’s one of my favourite sides of all time 🙂
I can totally understand where you’re coming from re. adding the nutrition info to the recipes. However, for both personal and professional reasons, I intentionally choose not to include the exact nutrition breakdown. Ultimately, focusing on numbers goes against my nutrition philosophy as a dietitian and I much prefer to highlight the various health benefits of the whole food ingredients that I use! I hope you can understand and respect my reason for not including them, and I hope it doesn’t deter you from trying more recipes in the future!!
Thanks so much again!
Delicious!! This recipe is bursting with so many great flavors! I will definitely be making this for our next family get together!
Thank you so much for sharing your experience, Whitney!! I’m so happy to hear you enjoyed this one, and I hope your family does too 🙂
Hi Carrie,
Thank you.
Brussels sprouts were a complete no go zone in this house until I served these. Wife and kids are now sprout lovers!
Cheers
Bryan
Melbourne
Australia
Hi Bryan! Thank you so much for the kind message – reading this was the best start to my day. I’m so happy to hear that this recipe converted your family to brussels sprout lovers!! Thanks so much for sharing that!! Hope all is well in Australia 🙂
Hi! Thanks for pointing me to this – def going to make this as a Christmas side! Just need to replace the blue cheese as many people at the table won’t eat it, maybe will do goat and blue and people can try both 🙂
Will add pomegranates too!
No worries, Sid! I hope you enjoy it!! Blue cheese tastes so good with the brussels sprouts, but totally understand if it’s a little strong for some people ;). I love your idea of giving two options!
used this as a side dish for my thanksgiving dinner! it was fantastic. great blend of flavors and was a huge hit.
Hi Harry! Amazing!! Thank you so much for sharing and taking the time to leave a review – it’s so appreciated. I’m so happy to hear that this was a hit at thanksgiving dinner 🙂