Heat & Honey Roasted Brussels Sprouts

Roasted halved Brussels sprouts in a small cast iron skillet with a wooden spoon, on a dark table.

Photo: Pexels

Fire cider used: Heat & Honey | Honey used: BlueRidge Foothills Honey

Get the sprouts deeply browned in a hot oven, then toss them with Heat & Honey fire cider and our BlueRidge Foothills Honey the minute they come out. Nothing sweet goes in the oven, so nothing burns, and the hot sprouts soak up the dressing. Toasted pecans and a little Parmesan finish it.

Serves 4 | Prep 10 min | Cook 20 to 25 min

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons Fire Cider: Heat & Honey, shaken well
  • 1 tablespoon BlueRidge Foothills Honey
  • 1/4 cup chopped toasted pecans (optional)
  • 2 tablespoons shaved or grated Parmesan (optional)

Steps

  1. Heat the oven to 425°F with a rack in the lower third.
  2. Toss the sprouts with the oil, salt and pepper. Spread them on a sheet pan, cut side down, with space between them.
  3. Roast 20 to 25 minutes without stirring, until the cut sides are deep brown and a knife slides in easily.
  4. While they roast, stir the fire cider and honey together in a large bowl.
  5. Tip the hot sprouts into the bowl and toss well. Taste and add a pinch of salt if needed.
  6. Top with the pecans and Parmesan and serve warm.

Tips and storage

  • Heat & Honey has real kick. Start with 1 tablespoon if you're cooking for kids or anyone who likes it mild.
  • Refrigerate leftovers up to 3 days. Reheat on a sheet pan at 400°F so they crisp again.
  • Refrigerate fire cider after opening.

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