Having trouble getting the family to eat their greens? Feed them these roasted brussel sprouts with Schullo Honey and they will be back for more. We don’t fix them any other way, this is our go to recipe.
Ingredients
Yield: 4 servings
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Schullo Eucalyptus Honey
- 1 tablespoon red miso paste
- 1 teaspoon kosher salt
- 1 pound brussels sprouts, trimmed and halved lengthwise
- 1 lime, halved
- ¼ cup chopped roasted almonds
Preparation
Step 1
Heat the oven to 400 degrees. In a large bowl, whisk together the olive oil, Schullo Eucalyptus Honey, miso and salt until smooth. Add the brussels sprouts and toss until evenly coated. Transfer the brussels sprouts to a rimmed baking sheet. Spread out in an even layer and scrape every last drop of the honey-miso mixture from the bowl on top.
Step 2
Roast the brussels sprouts until tender and nicely caramelized, 35 to 40 minutes, tossing halfway through with a spatula. Squeeze the lime juice over top, give the mixture a good toss and transfer to a serving dish. Sprinkle with the almonds, then serve warm or at room temperature.
Courtesy NY Times Cooking.
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