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Roasted Brussel Sprouts with Cranberries, Pecan and Hot Honey





500g Brussel sprouts, stems removed and halved
1 1/2 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup died cranberries
1/4 cup coarsely broken pecans
1 1/2 Hot Sting Hot Honey or Apostle Hot Sauce Saint Valentine - Lavender and Rosemary Hot Honey



Preheat the oven to 220°C. Line a large baking sheet with baking paper. If you have rinsed your Brussel sprouts, be sure to pat them dry so they are not damp.

Toss Brussel sprouts with 1 tablespoon  oil, salt and black pepper, Make sure that the sprouts are evenly coated with oil.

Spread the Brussel sprouts for about 10 minutes. Then stir in the cranberries, pecans and reserved loose leaves, spreading everything back out across the baking tray.

Return pan to the oven and continue roasting for 3-4 minutes longer, until the Brussel sprouts have toasty, browned, roasted spots and somewhat tender.

Transfer to a serving bowl, toss with Hot Honey and remaining 1/2 tablespoon oil, and serve immediately.


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Roasted Brussel Sprouts with Cranberries, Pecan and Hot Honey