Connor Cooks – Lemon Honey Brussels Sprouts

Connor Forbes
Connor Forbes
2 Min Read

I realize I gave you a Brussels Sprouts recipe last week, but I tried out a new recipe this week that is equally worth sharing and vegetarian to boot. Not everyone eats pork, I’ve been told. I think I may like this way better that the Bacon Fried Brussels Sprouts I wrote about last week. Although now that I’m thinking about it, I may have to combine the two. Well, that’s for next week… Just kidding, this will do it for Brussels Sprouts for a while. I’m well past my quota. Let’s make so Brussels


  • 1 lb brussels sprouts
  • 1 heaping tbsp of honey
  • ½ tbsp lemon juice
  • Pinch salt

To Make

Preheat the oven to 400⁰. Cut the Brussels Sprouts in half by cutting off the bottom, placing the bottom side down on the cutting board and cutting from top to bottom through the sprout. In a medium size mixing bowl mix the honey lemon and salt. Add the sprouts into the bowl and mix well so that the Brussels Sprouts are evenly coated. Spread evenly on a baking sheet. Place in the oven and bake for 20-25 minutes, mixing once halfway through. Pull out of the oven and EAT!

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