hot honey brussel sprouts🍯🔥 comment “RECIPE” to get the link straight to your DMs!

Ingredients

• 1 pound Brussels Sprouts (trimmed and halved)
• 2 tablespoons Olive Oil (extra virgin)
• 1/2 teaspoon Salt (kosher salt)
• 1/4 teaspoon Black Pepper (freshly ground)
• 3 tablespoons Honey (raw or pure honey)
• 1 teaspoon Hot Sauce (e.g., sriracha, adjust to heat preference)
• 1/2 teaspoon Garlic Powder
• 1/4 cup Feta Cheese (crumbled, optional goat cheese can be used)
• 2 tablespoons Pomegranate Seeds (fresh arils)
• 1 tablespoon Fresh Mint (chopped)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the sprouts.

   Time: PT10M

   Temperature: 425°F

2. Trim and Halve Brussels Sprouts

   Remove any tough outer leaves, cut off the stem end, and slice each sprout in half lengthwise.

   Time: PT10M

3. Season the Sprouts

   Place the halved sprouts in a mixing bowl, drizzle with olive oil, sprinkle salt and pepper, and toss to coat evenly.

   Time: PT5M

4. Arrange Cut‑Side Down

   Line the baking sheet with parchment paper and spread the sprouts cut side down in a single layer, leaving space between each piece.

   Time: PT5M

5. Roast the Sprouts

   Roast for 20–25 minutes, checking at 20 minutes. The edges should be deep golden‑brown and the stems tender.

   Time: PT25M

   Temperature: 425°F

6. Make Hot Honey Sauce

   While the sprouts roast, combine honey, hot sauce, and garlic powder in a small saucepan over low heat. Warm for 2–3 minutes, stirring until smooth.

   Time: PT5M

7. Glaze the Sprouts

   Remove the baking sheet from the oven, drizzle the hot honey sauce over the sprouts, and toss gently to coat.

   Time: PT2M

8. Add Garnishes

   Transfer the glazed sprouts to a serving platter, sprinkle crumbled feta, pomegranate seeds, and chopped mint over the top.

   Time: PT3M

9. Serve

   Serve immediately while hot and crispy.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

12g

Fat

10g

Fiber

3g