This post may contain affiliate links. Please see my disclosure policy.

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.

honey and garlic roasted brussels sprouts topped with blue cheese and hazelnuts in a bowl

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!

honey and garlic roasted brussels sprouts topped with blue cheese and hazelnuts in a bowl

Ingredients Needed

All you need to make this recipe are 6 simple ingredients:

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.

brussels sprouts in a white colander

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.

brussel sprouts tossed in honey and garlic in mixing bowl

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!

honey and garlic roasted brussels sprouts on baking sheet

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
honey and garlic roasted brussels sprouts topped with blue cheese and hazelnuts in a bowl

More Brussels Sprouts Recipes

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

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.
honey and garlic roasted brussels sprouts topped with blue cheese and hazelnuts in a bowl
Print Pin
5 from 6 votes
Leave a Review

Ingredients

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

*LEFTOVERS:
  • 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!

Pin it for later:

This post may contain affiliate links. Please see my disclosure policy.