Honey Roasted Brussels Sprouts with Cheese

Honey Roasted Brussels Sprouts with Cheese

A delightful side dish that balances sweet honey and tangy cheese with roasted Brussels sprouts.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

For the Roasted Sprouts

1 medium butternut squash, peeled and cubed
2 tbsp olive oil
to taste Salt
to taste Black pepper

For the Glaze

1 cup cranberries (fresh or frozen)
2 tbsp honey
1/3 cup orange juice
1/2 tsp garlic powder

Method

Preparation

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the cubed butternut squash with olive oil, salt, and black pepper.

Roasting

Spread the squash evenly on the prepared baking sheet and roast for 25–30 minutes, until golden and tender.

Making the Glaze

Meanwhile, in a saucepan, combine the cranberries, honey, orange juice, and garlic powder.
Simmer the mixture until the cranberries burst and the sauce thickens into a glaze.

Serving

Pour the glaze over the roasted squash and toss gently to coat.
Serve warm as a sweet and savory side dish.

Notes

For extra caramelization, try roasting the Brussels sprouts at a higher temperature for a shorter period. Use a mix of honey and maple syrup for different sweet flavors. Adding sliced almonds or walnuts before roasting will introduce a nice crunch. Store leftovers in an airtight container for up to 3 days.