Honey Roasted Brussels Sprouts

Roasted Brussels Sprouts in Italian honey glaze.

I first made these Brussels Sprouts for a family Thanksgiving gathering in a cabin in the mountains of Gatlinburg, TN. Brussels Sprouts were never a holiday staple for my family, but this recipe put them on the map for us. I’ve served this dish to many friends who’ve never had a Brussels Sprout and they are pleasantly surprised. And seasoned Brussels Sprout eaters mark this as a favorite. I hope you, your friends and family find this little dish delightful, too.

    16 oz. fresh Brussels Sprouts, cut in 1/2, stem cut from bottom, outermost leaves removed
    1/4 cup Orange Juice
    1/4 cup Italian Dressing
    1/4 cup Local Honey
    2 tbsp Butter, diced into small squares
    2 Tbsp Olive Oil
    Sea Salt
    Ground Pepper
    Chopped, Crispy Bacon (Optional)

    1. Preheat oven to 400 degrees.
    2. Place Brussels Sprouts in a single layer in a medium roasting pan.
    4. Add orange juice, Italian dressing, butter and olive oil to Brussels Sprouts. Drizzle honey heavily over the top. Add Bacon (optional).
    5. Add freshly ground pepper and sea salt to taste.
    7. Toss thoroughly to ensure Brussels Sprouts are thoroughly coated with mixture.
    8. Roast in preheated over for about 30 minutes, or until Brussels Sprouts are tender and browned around the edges. 15 minutes into roasting pull Brussels Sprouts of out oven and spoon juices over the top.

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    1. Mom says:

      These were so good, I ate one while I was making my plate and replaced it with two!

    2. Christa says:

      I love brussel sprouts! I’ll eat a pound of them for dinner and nothing else! I can’t wait to try this recipe! I usually just saute them in garlic and olive oil then top them with some parmesan cheese.

      • Jes says:

        Hi Christa, I’m so happy you came across this recipe and my site. I am huge fan of brussel sprouts, too. Yummy stuff. 🙂

        • Christa says:

          I’m friends with your sister, Lauren, and I’m so glad she posted one of your recipes to her FB page! I tried this one toinght and loved it! Though the sprouts I got at a store I don’t normally get them from were over grown it still turned out great!

          • Jes says:

            Hi Christa! I’m so happy you’re enjoying the recipes and that Lauren shared the site with you! I have a friend who loathes and despises most green vegetables and brussels sprouts in particular and he even loved these. They’re yummy, yummy!

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    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
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