Honey-Roasted Brussels Sprouts
October 3, 2024
Tender roasted Brussels sprouts tossed in a spicy, savory honey glaze and topped with a sprinkle of lemon zest.
SERVINGS
4
PREP TIME
40 min
Ingredients
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1 ½pounds Brussels sprouts, trimmed, halved
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¼cup extra-virgin olive oil
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½teaspoon kosher salt, plus more for seasoning
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Freshly ground black pepper
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¼cup honey
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⅓cup sherry vinegar or red wine vinegar
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¾teaspoon crushed red pepper flakes (optional)
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3tablespoons unsalted butter
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3scallions, thinly sliced on a diagonal
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1teaspoon finely grated lemon zest
Directions
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1
Place a rimmed baking sheet on the bottom rack of your oven; heat oven to 450 F.
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2
Toss Brussels sprouts and oil in a large bowl; season with salt and black pepper.
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3
Carefully remove baking sheet from oven. Using tongs, arrange Brussels sprouts cut-side down on the baking sheet. Roast on bottom rack until softened and deeply browned, 20–25 minutes.
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4
Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy; that’s okay), 3-4 minutes.
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5
Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling).
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6
Return saucepan to medium heat, add butter and ½ teaspoon salt; cook, whisking constantly, until glaze is glossy, bubbling and slightly thickened, 3-4 minutes.
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7
Transfer Brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.
Recipe source: Bon Appétit