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!
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
- 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!
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Get the Recipe: Honey-Roasted Brussels Sprouts With Blue Cheese
- 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!
- 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!