Honey-Roasted Brussels Sprouts
4 months ago

Honey-Roasted Brussels Sprouts

Tender roasted Brussels sprouts tossed in a spicy, savory honey glaze and topped with a sprinkle of lemon zest.

4 servings
Preparation time: 40 minutes


1 ½ pounds Brussels sprouts, trimmed, halved
¼ cup extra-virgin olive oil
½ teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
¼ cup honey
⅓ cup sherry vinegar or red wine vinegar
¾ teaspoon crushed red pepper flakes (optional)
3 tablespoons unsalted butter
3 scallions, thinly sliced on a diagonal
1 teaspoon finely grated lemon zest


  1. Place a rimmed baking sheet on the bottom rack of your oven; heat oven to 450 F.
  2. Toss Brussels sprouts and oil in a large bowl; season with salt and black pepper.
  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.
  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.
  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).
  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.
  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

Honey-Roasted Brussels Sprouts