Honey adds a touch of sweetness to Oven-Roasted Brussels Sprouts.

Mary Catherine and Drew Curren
Recipe by Southern Living November 2013

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Recipe Summary test

hands-on:
40 mins
total:
40 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Heat a 15- x 10-inch jelly-roll pan in oven 10 minutes.

  • Sauté ham in 3 Tbsp. hot oil in a large skillet over medium heat 3 to 5 minutes or until crisp; remove with a slotted spoon, and drain on paper towels.

  • Heat 2 Tbsp. oil in skillet over medium-high heat; add onions, and cook, stirring occasionally, 15 to 20 minutes or until light brown and tender. Stir in honey, next 2 ingredients, and 1 tsp. salt.

  • Toss sprouts with remaining 2 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and remaining 1 tsp. salt. Place sprouts, cut sides down, in hot jelly-roll pan, and bake 20 to 25 minutes. Toss with ham and caramelized onions.

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