Roasted brussels sprouts are having a moment.  Or maybe more than a moment.  A year?  2 years?  Either way, they veg has come a looooong way since the bland steamed version my mom served us in the 90s.  Because of those memories, I thought I hated Brussels sprouts for a solid decade.  But then I discovered roasted sprouts and fell in love.  I’m pretty sure the rest of the internet and every corner pub with a decent appetizer list fell in love with them too.  Since they are on every appetizer list, Pinterest, and food mags.

I know loads of people are scouring the inter-web for roasted sprouts recipes because as strange as it sounds, the top 2 most popular recipes on Almost Properly are two different kinds of roasted brussels sprouts! Roasted Honey Balsamic Brussel Sprouts are the reigning champ and Honey Dijon Roasted Brussels Sprouts are pulling a close second.  And this fall, after ordering a sriracha honey roasted brussel sprout at dinner with friends, I posted my version of the recipe.

So if your Thanksgiving needs a little green vegetable known as the crispy, caramelized, and crunchy roasted brussels sprout.  Give one of these 3 versions a try!!

Roasted Honey Balsamic Brussel Sprouts

Honey Dijon Roasted Brussel Sprouts

Honey Sriracha Roasted Brussel Sprouts

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