Roasted Brussels Sprouts with Almonds and Honey

There are certain vegetables that, for a long time, carried a reputation they didn’t deserve. Brussels sprouts were high on that list. I remember childhood dinners where they were boiled to a mushy, sulfurous fate, leaving a lasting impression of bitterness. It wasn’t until I stumbled upon this particular preparation, a gem unearthed from Martha Stewart Living, that my entire perspective shifted. The first time I made it, the aroma of roasting sprouts mingled with toasted nuts and sweet honey filled my kitchen, a comforting and promising prelude to the transformation that was about to occur on my plate. This dish is a testament to how a few thoughtful additions can elevate a humble vegetable into something truly spectacular.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Servings: 6 (as a side dish)
• Yield: Generous portion of roasted Brussels sprouts
• Dietary Type: Vegetarian

Ingredients

This recipe relies on a harmonious balance of textures and flavors, with each ingredient playing a crucial role.

• 3 pounds Brussels sprouts, trimmed and halved
• 1/2 cup unsalted butter, melted
• 1 cup slivered almonds (approximately 4 oz.)
• Coarse salt and freshly ground black pepper, to taste
• 3 tablespoons honey
• 3 tablespoons fresh lemon juice (from about 1 lemon)

Equipment Needed

For this straightforward yet impactful preparation, you won’t need a lengthy list of specialized tools.

• Large rimmed baking sheet
• Large bowl (for tossing)
• Small bowl (for dressing)
• Measuring cups and spoons
• Tongs or spatula (for tossing)
• Serving bowl

Instructions

The beauty of this dish lies in its simplicity and the way the oven works its magic. The process is designed to coax out the natural sweetness of the sprouts while achieving a delightful crispness.

1. Preheat your oven: Begin by setting your oven to 400 degrees Fahrenheit (200 degrees Celsius). Ensuring your oven is properly preheated is key to achieving the perfect roast.
2. Prepare the sprouts and almonds: Take your trimmed and halved Brussels sprouts and place them in a large bowl. Add the melted unsalted butter and the slivered almonds to the same bowl.
3. Season generously: Season the contents of the bowl with coarse salt and freshly ground black pepper. Don’t be shy with the seasoning; it will enhance all the flavors.
4. Toss to combine: Using your hands or a spatula, toss everything together thoroughly. You want to ensure that each Brussels sprout half and every almond is evenly coated with the butter and seasoning.
5. Arrange on the baking sheet: Spread the seasoned Brussels sprouts and slivered almonds in a single layer on the rimmed baking sheet. It’s important to give them enough space so they roast rather than steam. If your baking sheet is too crowded, consider using two.
6. Roast to perfection: Place the baking sheet in the preheated oven. Roast for 35 to 40 minutes. During the roasting process, you’ll want to stir the sprouts and almonds about halfway through, around the 20-minute mark, to ensure even browning and crisping.
7. Check for doneness: The sprouts are ready when they are golden brown and tender. You should be able to easily pierce them with a fork. The almonds should also be toasted and fragrant.
8. Transfer and dress: Once roasted to perfection, carefully transfer the Brussels sprouts and almonds from the baking sheet to a serving bowl.
9. Add the finishing touches: Immediately while the sprouts are still warm, dress them with the honey and fresh lemon juice. Drizzle the honey over the sprouts and almonds, followed by the fresh lemon juice.
10. Season again and serve: Season with additional salt and pepper to your liking. This final seasoning ensures the flavors are perfectly balanced. Serve warm or at room temperature.

Expert Tips & Tricks

As a chef, I’ve learned that a few simple adjustments can elevate any dish, and these Brussels sprouts are no exception.

• Trimming the Sprouts: When trimming your Brussels sprouts, aim to remove just the tough outer leaves and the very end of the stem. Cutting them in half exposes the core, allowing for more even cooking and caramelization. For larger sprouts, you might even consider quartering them.
• Even Roasting: The key to perfectly roasted Brussels sprouts is a hot oven and enough space on the baking sheet. Overcrowding will lead to steaming, not roasting, and you’ll miss out on that desirable crisp texture. If necessary, use two baking sheets.
• The Almond Factor: The slivered almonds not only add a delightful crunch but also absorb some of the delicious pan drippings, making them incredibly flavorful. Toasting them directly with the sprouts ensures they reach peak deliciousness.
• The Honey-Lemon Finish: Adding the honey and lemon juice after roasting is crucial. This prevents the honey from burning and allows the bright citrus notes to cut through the richness of the butter and the sweetness of the sprouts. Toss immediately while warm so the dressing melds beautifully.
• Make-Ahead Magic: While best served fresh, you can roast the Brussels sprouts and almonds ahead of time. Store them in an airtight container at room temperature or in the refrigerator. Reheat gently in a 350°F oven for about 5-10 minutes before adding the honey and lemon juice and serving.

Serving & Storage Suggestions

These Roasted Brussels Sprouts with Almonds and Honey are incredibly versatile and can grace any table, from casual weeknight dinners to elegant holiday feasts.

• Serving: Serve them as a vibrant side dish alongside roasted chicken, pan-seared fish, or a hearty steak. They also pair wonderfully with vegetarian mains like lentil loaf or mushroom wellington. For a truly festive touch, garnish with a few extra toasted almonds and a sprig of fresh thyme.
• Storage: Leftovers can be stored in an airtight container. They will keep well in the refrigerator for up to 3 days.
• Reheating: To enjoy them again, spread the leftovers on a baking sheet and reheat in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through and slightly crisped. Avoid microwaving if you want to maintain their texture.

Nutritional Information

Here’s an approximate breakdown of the nutritional content for this dish, keeping in mind that individual results may vary based on exact ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	266 kcal	13%
Total Fat	19 g	24%
Saturated Fat	8 g	40%
Cholesterol	31 mg	10%
Sodium	38 mg	2%
Total Carbohydrate	22 g	8%
Dietary Fiber	6 g	21%
Total Sugars	10 g	20%
Protein	7 g	14%

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While this recipe is exceptional as is, feel free to explore variations to suit your taste or pantry staples.

• Nut Alternatives: If almonds aren’t your preference, walnuts, pecans, or even hazelnuts can be substituted for a slightly different nutty profile. Ensure they are also toasted for optimal flavor.
• Spice it Up: For a touch of heat, add a pinch of red pepper flakes along with the salt and pepper before roasting.
• Balsamic Glaze: Instead of, or in addition to, the honey, a drizzle of balsamic glaze after roasting offers a delightful tang and depth of flavor.
• Herbs: Fresh thyme or rosemary sprigs can be added to the baking sheet during the last 15 minutes of roasting for an aromatic boost.

FAQs

• Q: Why are my Brussels sprouts not crispy?
  A: Ensure your oven is preheated to 400°F and that the sprouts have enough space on the baking sheet to roast, not steam. Overcrowding is the most common culprit.
• Q: Can I use frozen Brussels sprouts?
  A: While fresh is always best for texture, you can use frozen sprouts. Thaw them completely and pat them very dry before proceeding with the recipe.
• Q: How do I prevent the honey from burning?
  A: Add the honey after the sprouts and almonds have finished roasting. The residual heat is enough to warm the honey and allow it to coat the vegetables beautifully.
• Q: What’s the best way to trim Brussels sprouts?
  A: Trim off the dry end of the stem and remove any loose or discolored outer leaves. Then, slice the sprouts in half vertically.
• Q: Can I make this dish ahead of time?
  A: You can roast the sprouts and almonds ahead of time. Reheat them in the oven before tossing with the honey and lemon juice for the best texture and flavor.

Final Thoughts

This recipe is more than just a collection of ingredients and steps; it’s a gateway to rediscovering a beloved vegetable. The simple act of roasting with butter and then finishing with the sweet kiss of honey and the bright zest of lemon transforms humble Brussels sprouts into a side dish that will have everyone asking for seconds. It’s a dish that speaks to the power of mindful cooking, where simple, quality ingredients, treated with respect, can achieve culinary magic. I encourage you to try it, to let the aromas fill your home, and to savor each tender, caramelized bite. It’s a delightful addition to any meal and a testament to the fact that even the most maligned vegetables can become stars with the right approach.