Roasted Honey Glazed Brussels Sprouts

Since I have a few formal events to attend in the next month or two, I am going to try to make meals where the key ingredients are vegetables (read-healthier meals, trying to keep my figure). I have recently become a big fan of brussels sprouts, and I had a bit of honey leftover from my Honey Walnut Cake recipe. Btw, Trader Joe has great ravioli packets, I decided to use the brussels sprouts as a topping for my spinach ricotta ravioli.  It's hard to do a perfect Single Serving with prepackaged meals, like pasta, but the brussels sprouts recipe is for an even One Serving.

simple meal ingredients

cut the 'stems' and remove top leaves

halve the brussels sprouts; coat in olive oil and salt

roast for 8 min

cook the ravioli

flip!

ravioli should be done

toss the brussels sprouts in sauce of hot sauce, lime, and honey

roast the sprouts covered in the sauce

The Single Serving!

Roasted Honey Glazed Brussels Sprouts Recipe:

     Ingredients-

a large handful of brussels sprouts
drizzle of olive oil
pinch of salt
1 tbs, honey
1 tsp, hot sauce (Tabasco)
1 tbs, lime juice

     How To-

Heat the oven to 375 degrees.

Chop the stem ends off the brussels sprouts and remove the top dirtier leaves. Halve them lengthwise. On a baking sheet, toss the brussels sprouts with the olive oil and season lightly with salt. Place in the oven and roast for 7 minutes. Flip the brussels sprouts and roast for another 8 minutes.

Meanwhile, whisk together the honey, hot sauce and lime juice until combined. After the brussels sprouts have roasted for 15 minutes, remove them from the oven. Mix thoroughly with the glaze, and roast for 2 more minutes. 

Top main dish with these roasted brussels sprouts.

Thoughts:

I thought the glaze was sweet and spicy at the same time, but without creating a war of competing flavors.  Very nice for a quick side dish, and relatively healthy.