Prepare to transform the often-overlooked Brussels sprout into a mouthwatering culinary masterpiece that will have your dinner guests begging for seconds! This Hot Honey Brussels Sprouts Salad is not just a side dish – it's a flavor explosion that perfectly balances crispy, caramelized edges with a sweet and spicy kick. Whether you're a Brussels sprouts skeptic or a die-hard fan, this recipe will revolutionize the way you think about this humble vegetable, turning it into a show-stopping dish that's both elegant and incredibly delicious.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1/4 cup olive oil
- 1/4 cup hot honey
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Trim the ends of the Brussels sprouts and cut them in half lengthwise. Ensure they are clean and dry by patting them with a clean kitchen towel or paper towels.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each sprout is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. This will help them caramelize and develop a crispy exterior.
- Roast in the preheated oven for 15-20 minutes, or until the edges are crispy and golden brown. Shake the pan or flip the sprouts halfway through cooking to ensure even browning.
- While the Brussels sprouts are roasting, roughly chop the pecans and set aside. If desired, lightly toast the pecans in a dry skillet for enhanced flavor.
- Remove the Brussels sprouts from the oven and immediately drizzle with hot honey, tossing to coat evenly. The heat will help the honey caramelize and create a glossy finish.
- Transfer the hot honey Brussels sprouts to a serving platter or bowl. Sprinkle chopped pecans and dried cranberries over the top.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm as a side dish or salad.
Tips
- Ensure your Brussels sprouts are completely dry before roasting to achieve maximum crispiness. Any moisture will steam the vegetables instead of allowing them to caramelize.
- Use a high-quality hot honey for the best flavor. If you can't find hot honey, you can make your own by mixing regular honey with a few drops of hot sauce.
- For extra crispy sprouts, cut them in half and place them cut-side down on the baking sheet. This creates more surface area for caramelization.
- Don't overcrowd the baking sheet. Give the Brussels sprouts plenty of space to ensure they roast instead of steam.
- Toasting the pecans briefly in a dry skillet before adding them to the dish will enhance their nutty flavor and add an extra layer of complexity to the recipe.
- Serve immediately after adding the hot honey to enjoy the maximum contrast between the crispy exterior and the sweet, glossy coating.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 24g
Saturated Fat: 3g
Cholesterol: 0mg
