Honey Garlic Brussel Sprouts (roasted or air fried)

Honey garlic burssel sprouts on a pink round plate

Honey Garlic Brussel Sprouts (roasted or air fried)

Once you eat one of these, it is hard to stop. The little bit of honey sweetness makes these surprisingly addictive. The recipe comes together easily in the oven or air fryer. Just make sure you keep in mind the one key tip for cooking brussel sprouts at home.

Course Side Dish

Cuisine American

Diet Low Fat, Low Lactose

Keyword healthy side dish

Prep Time 1 10

Cook Time 15

Servings or 2 large servings

Calories 97kcal

Author Agile Test Kitchen

Equipment

1 quarter baking sheet, 13x9 inches or air fryer if using

Ingredients

1 lb brussel sprouts root end trimmed and large pieces cut in half for roughly uniform sized pieces
1 Tb olive oil or cooking oil of your choice
1 Tb honey or sweetener of your choice
½ teaspoon garlic powder or fresh minced garlic
¼ teaspoon salt I use pink Himalayan salt. Soy sauce works great too.

Instructions

Preheat the oven to 375 degrees F. (See Note 1 for Air Fryer instructions.)
Mix the olive oil, honey, garlic powder, and salt together. You can microwave the honey for 5 seconds to help make it a little runnier.
Spread the brussel sprouts onto a baking sheet that is lined with parchment paper or greased iwth oil.
Pour over the honey mixture and gently toss to coat the brussel sprouts. You can also do this in a large bowl (but I just don't like washing an extra bowl).
Place the pan into the oven for 10 minutes. Turn up the heat to 400 degrees F, and cook for another 5 minutes until crisp tender (It won't be completely soft, but slightly crunchy and edible) for about 1 inch sized brussel sprouts. For 2 inch sized brussel sprouts, keep cooking for another 5 minutes and check on them until crispy tender.
Serve hot, cold, or at room temperature.

Notes

For air fryer instructions, you don't need to preheat. Spread the brussel sprouts in an even layer in the air fryer. (It fits in a 6qt sized air fryer in one layer.) Air fry for 12-15 minutes until crisp tender.
DO NOT OVERCOOK the brussel sprouts. They release sulfur when they are cooked too long (mushy texture). Better to undercoook and have some crunch, then overcook to mush and foul odor.
Dress up the brussel sprouts once cooked by tossing with ½ teaspoon of fresh lemon zest, 2 teaspoon balsamic vinegar, ¼ teaspoon red chili flakes, and/or 1 Tb grated Parmesan cheese.

Nutrition