Honey Butter Brussels Sprouts

Honey Butter Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp butter (or olive oil)
• 2 tbsp Cox Honeyland's Clover Honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder (optional)
• 1/4 tsp red pepper flakes (optional, for a little heat)
• 1 tbsp balsamic vinegar or lemon juice (optional, for balance)
• 2 tbsp chopped pecans or walnuts (optional, for crunch)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a small saucepan, melt butter over low heat, then stir in honey until combined. Toss the Brussels sprouts with the honey butter, salt, pepper, and garlic powder in a bowl. Spread them on the baking sheet in a single layer, cut-side down. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy. Drizzle with balsamic vinegar or lemon juice, then sprinkle with red pepper flakes and nuts if using. Serve warm and enjoy!