It has only in the past few weeks that I discovered the wonder that is roasted brussel sprouts. Previously I either steamed or boiled these vegetables, which was a big mistake! If you roast brussel sprouts they take on a lovely nutty flavour, that I personally think is fabulous. If you dislike/are allergic to honey or almonds you don’t have to put them in the recipe. Just follow the instructions for roasting and omit the last step.
Materials:
- small casserole or baking sheet with edges
- mixing bowl
- wooden spoon
- oven pre-heated to 400F (205C)
Ingredients:
- 6-8 brussel sprouts per per serving
- 1 tsp olive oil per serving
- 1/2 tbsp honey per serving
- 1 tbsp almonds per serving
- salt and pepper to taste
Directions:
- Place brussel sprouts, olive oil salt and pepper
- in mixing bowl, mix until brussel sprouts are completely coated in oil
- Put brussel sprouts into casserole or onto baking sheet, place in oven for 40-45 minutes or until brussel sprouts are a deep brown and tender. If you don’t like the brussel sprouts to be really browned, cover the casserole with aluminium foil for 1/2 of the roasting time
- As soon as finished, remove brussel sprouts from oven and place in serving bowl. Add honey and almonds, mix until the sprouts are completely covered with the honey almond mixture
- Serve immediately. ENJOY!
Filed under: Gluten Free, celiac, side dishes, vegetables, vegetarian | Tagged: almonds, brussel, brussel sprouts, celiac, gluten, Gluten Free, honey, recipe, roasted, sprouts, vegetables






















These sound worth trying. My partner loves brussels but I’m not so keen so a different way to do them is great. I love the sound of some of your other recipes too. I hope you don’t mind I’ve added you to my gluten free blogroll over on my blog http://lilackitchen.blogspot.com/
I love brussel sprouts this way. Even my kids will eat them and they will not touch them if steamed. Very nice blog. May I add you to my blogroll? Here’s mine…http://blogs.timesunion.com/glutenfree