A delightful twist on roasted Brussels sprouts, featuring a nutty almond butter and a hint of sweetness.
Preheat your oven to 425°F (220°C) and prepare a baking sheet.
Lining the baking sheet with parchment paper can make cleanup easier.
Trim the ends of the Brussels sprouts and cut them in half.
Try to cut the sprouts into similar sizes for even cooking.
In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
Ensure the sprouts are evenly coated for consistent roasting.
Spread the Brussels sprouts on the baking sheet in a single layer.
Avoid overcrowding the sprouts to allow them to roast properly.
Roast in the oven for 20 minutes, stirring halfway through.
Check for a golden brown color to know they are done.
Drizzle the almond butter and honey over the roasted sprouts and toss to coat.
Warm the almond butter slightly if it's too thick to drizzle.
Serve warm and enjoy your delicious caramelized Brussels sprouts.
Garnish with a sprinkle of chopped almonds for extra crunch.
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