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!
