Honey and lime add a punch of extra favor to this classic Thanksgiving vegetable, ensuring that everyone will want to eat their Brussels sprouts—even the kids. Make-ahead tip: Trim and slice the sprouts up to two days before the big day.
Active time: 10 minutes
Total time: 40 minutes
2 pounds Brussels sprouts, ends trimmed, and sliced in half lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons honey
2 tablespoons freshly squeezed lime juice
1 teaspoon Kosher salt
freshly ground pepper to taste.
- Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
- Place the Brussels sprouts in a large bowl. In a small bowl, whisk together the olive oil, honey, and lime juice. Pour over the sprouts. Toss with the salt and pepper. Divide the sprouts between the two baking sheets. Roast until tender and browned, about 30-35 minutes.
Calories 96, fat 4 g, protein 4 g, carbohydrates 15 g, dietary ﬁber 4 g, sugar 7 g