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a recipe with enough honey & blue cheese that you'll actually want to finish your veggies...

Shout out to all the people who could eat an entire round of brie cheese in one sitting, this one is for you. If you're one of those people who "crave vegetables" (I'm looking at you, Lea Michele), you'll probably like this one too.

I force myself to eat brussels sprouts but they usually don't do anything for me. Then Chase started bringing home these veggie recipes from a chef that does ahhhhh-mazing things with these little green fibrous spouts. I added a little honey and a handful of blue cheese to make you want to eat the whole platter of those brussel sprouts...

1 lb. brussels sprouts, rinsed and cut in half

2 tbsp. olive oil

2 tbsp.. honey

1/4 cup chopped pecans, toasted

1/4 dried cranberries

as much blue cheese as your little heart desires

1. Preheat oven to 400 degrees. Line a large, rimmed baking sheet with foil. In a large bowl, lightly toss brussels sprouts with 1 tablespoon of the oil and 1 tablespoon of the honey. Spread the sprouts in a single layer on the baking sheet. Roast 15 to 20 minutes, or until softened and lightly browned. Let stand 5 minutes.

2. Lightly toss sprouts with remaining 1 tablespoon of oil, 1 tablespoon of honey, pecans, cranberries and blue cheese. Serve warm.



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