Roasted Brussels Sprouts with Honey Dressing

Brussels sprouts

Brussels sprouts are not the most delicious, right?

 They have sweet, nutty flavour, which some people can find bitter, but we serve them with delicious honey and nuts dressing.

Since we’ve discovered this recipe we have fallen in love with Brussels sprouts.

 We eat them throughout the whole winter.

Brussels sprouts – superfood

Brussels sprouts are high in Vitamin E, K, H, C, B1, B2, B3, B5, B6, sodium, potassium, magnesium, calcium, iron, copper, zinc, phosphorus, carotene making them extremely nutritious. It contains the biggest amount of protein from all of the cabbage kind which makes it a great substitute for meat.

When prepared well, Brussels sprouts make a brilliant accompaniment for many a meat or fish, including turkey, venison or veal.

The best Brussels sprouts are plump, bright green heads (the smaller, the sweeter) with tightly packed leaves. If you can buy them still attached to their long central stalk, so much the better – they’ll keep fresh for longer that way.

We use our Buckwheat honey for this recipe for a few reasons. Firstly it has a strong caramel-like flavor to it and brings depth to the dish. And secondly it has great health benefits, such as:

  • Boosting antioxidants.
  • Reducing cholesterol.
  • A soothing cough.


1 kg Brussels Sprouts

1 cup of Walnuts

1/4 cup of Olive Oil (try Supremo Olive Oil from The Drop of Gold)

Salt, Pepper


3 tbsp. Capers

1/4 Red Onion

2 Garlic Cloves

1/4 cup Apple Cider Vinegar

1 tbsp. French Mustard

2 tbsp. Buckwheat Honey

1/2 C Extra Virgin Olive Oil


  1. Preheat the oven to 220°C (425° F). Trim any loose, yellow or damaged leaves, wash, then trim the base. Some people cut a cross in the base to make sure they cook evenly but with smaller ones, it’s not necessary, as it can cause them to go mushy. Larger ones can be cut in half.
  2. Cut the Brussels sprouts into quarters. In a large bowl, toss the Brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Put them in a large baking dish and roast for about 30 minutes, stirring once or twice, until tender and charred in spots. They may be ready after 15 minutes, just check them and take out from the oven faster to not burn it.
  3. Toast the walnuts in a dry pan for about 5 minutes, until golden brown. Cool them down and chop.
  4. To prepare the dressing in a large bowl, whisk the vinegar with the mustard and buckwheat honey. Whisk in the remaining 1/2 cup of olive oil until emulsified. Add the capers, garlic, and onion; season with salt and pepper. Add the Brussels sprouts and walnuts and toss well.

Serve and enjoy 🙂

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