Honey Glazed Brussel Sprouts with White Label

  • 1 min read

4-6 People


  • 1lb of Brussel Sprouts
  • 2 TBS Olive Oil
  • ⅛ cup Raw Big Horn Bison Honey
  • 1 tsp Garlic Salt
  • ⅛ Cup Balsamic Vinegar
  • 2 TBS White Label Musket Powder


  1. Preheat oven to 425 Degrees 
  2. Wash the brussel sprouts. Cut off ends and peel away any bad leaves.
  3. Put in a large 9x13 glass baking dish. Drizzle with olive oil and White Label Musket Powder.
  4. Cook for 15-20 minutes until brussel sprouts are soft and can be stabbed with a fork.
  5. While the sprouts are baking mix together balsamic vinegar and Bigh Horn bison honey and the garlic salt.
  6. When brussel Sprouts are soft, pour mixture on top and let cook for 3 more minutes. The tops should blacken slightly and caramelize.

Leave a comment (all fields required)

Comments will be approved before showing up.