Honey Garlic Brussels Sprouts with Jaca

By Jaca Kitchen · · Updated

These honey garlic Brussels sprouts swap the honey for Jaca allulose, so you get crispy, caramelized, sticky-sweet sprouts with no added sugar. Roasted until the cut sides are deeply golden, then tossed in a quick garlic-lime glaze, they turn even a vegetable skeptic into a fan.

This is a Jaca-adjusted, healthier version of the classic honey garlic roasted Brussels sprouts. We replaced the 3 tablespoons of honey with 6 tablespoons of Jaca allulose (double the amount) plus a splash of water, so the glaze still caramelizes into that glossy, sticky finish — minus the sugar. Bonus: using allulose instead of honey makes this side naturally vegan.

Prep time: 10 minutes  |  Cook time: 23 minutes  |  Total time: 33 minutes  |  Serves: 6

Ingredients:

  • 2 lb (907 g) Brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 6 tablespoons Jaca allulose sweetener (replaces 3 tablespoons honey)
  • 2 tablespoons water
  • Juice of 1 lime (2–3 tablespoons)
  • 3 cloves garlic, minced
  • Optional: 1/4 teaspoon crushed red pepper flakes

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Spread the trimmed, halved Brussels sprouts on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with the kosher salt, then toss to coat and arrange them cut-side down in a single layer with space between each piece.
  3. Roast for 15–18 minutes, until the cut sides are deeply browned and the centers are tender. Don’t crowd the pan or they’ll steam instead of crisp.
  4. Meanwhile, make the glaze: in a small bowl, whisk together the Jaca allulose, water, lime juice, minced garlic, and red pepper flakes (if using) until the Jaca begins to dissolve.
  5. Drizzle the glaze over the roasted sprouts and toss to coat. Return to the oven for 3–5 minutes, until the glaze bubbles and turns sticky.
  6. Serve hot, scraping up any caramelized glaze from the pan.

Jaca tip: allulose browns and caramelizes just like sugar, so the glaze gets that same glossy, sticky coating — without the added sugar. Taste and add a little more Jaca if you like your sprouts sweeter.