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21 Day Fix Honey Garlic Roasted Brussels Sprouts

21 Day Fix Honey Garlic Roasted Brussels Sprouts
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I almost can’t remember a time when I didn’t love Brussles sprouts, but it actually wasn’t so long ago. This leafy, weird-looking veggie always felt reminiscent of alien heads and I kept my distance (you know what I’m talking about, right?! The big ones totally look like alien heads!). 

21 Day Fix Brussels Sprouts

But I was WAY wrong on these, and they are now my favorite veggie. These 21 Day Fix Brussels Sprouts are roasted with garlic and honey, and are one of our go-to recipes (in fact, I made these for lunch yesterday and decided to take some pictures and finally share this recipe).

21 Day Fix Brussels Sprouts

21 Day Fix Brussels Sprouts

Serves 4

Serving size: 1 cup

You can double or halve this recipe to your heart’s delight!

Preheat oven to 400 degrees.

Ingredients:

21 Day Fix Brussels Sprouts

  • 4 cups Brussels sprouts, washed and cut in half (also cut off the brown ends and pull of any leaves with yellow or browning)
  • 4 teaspoons honey
  • 4 teaspoons extra virgin olive oil
  • 2 cloves garlic, minced
  • salt and pepper, to taste

Toss all the ingredients in a large bowl.

21 Day Fix Brussels Sprouts

Spread evenly across a baking sheet with edges (so the oil doesn’t drip into the oven). Roast for 30-40 minutes, shaking the pan every 7 or 8 minutes so they’ll brown evenly. Keep an eye on them – it’s okay if they get crispy and brown (this is the best part, and the insides will be sweet and delicious).

Let cool for a few minutes and serve. 

21 Day Fix Brussels Sprouts

These reheat well, too – I always have any leftovers the next day (but. they do make the house smell and that smell has made my kids cry actual tears before, so there’s that…).

21 Day Fix Honey Garlic Roasted Brussels Sprouts

Created By Carrie
Servings 4

Ingredients
  

  • 4 cups Brussels sprouts washed and cut in half (also cut off the brown ends and pull of any leaves with yellow or browning)
  • 4 teaspoons honey
  • 4 teaspoons extra virgin olive oil
  • 2 cloves garlic minced
  • salt and pepper to taste
  • Toss all the ingredients in a large bowl.

Instructions
 

  • Spread evenly across a baking sheet with edges (so the oil doesn't drip into the oven). Roast for 30-40 minutes, shaking the pan every 7 or 8 minutes so they'll brown evenly. Keep an eye on them - it's okay if they get crispy and brown (this is the best part, and the insides will be sweet and delicious).
  • Let cool for a few miunutes and serve.
Tried this recipe?Let us know how it was with a rating and review!
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself.

Container Counts (per 1 cup serving):

  • 1 green
  • 1 tsp
  • 1 tsp sugar (for the honey)

 If you want another Brussels Sprouts recipe, check out what Nancylynn’s cooking up – these shaved Brussels Sprouts with bacon look amazing.

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Hi your recipe doesn’t mention oven temp suggestions please, these look really good.

400 degrees

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