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Honey-Roasted Brussels SproutsHoney-Roasted Brussels Sprouts
Honey-Roasted Brussels Sprouts
Honey-Roasted Brussels Sprouts
Tender roasted Brussels sprouts tossed in a spicy, savory honey glaze and topped with a sprinkle of lemon zest.
Recipe source: Bon Appétit
Recipe source: Bon Appétit
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Recipe - HIGHLAND BRIDGE
Recipe: Honey Brussels Sprouts
Honey-Roasted Brussels Sprouts
Prep Time40 Minutes
Servings4
0
Ingredients
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
Directions
  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.
40 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 ½ pounds Brussels sprouts, trimmed, halved
Bulk Brussels Sprouts
Bulk Brussels Sprouts, 1 Pound
$3.99/lb$3.99/lb
¼ cup extra-virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
½ teaspoon kosher salt, plus more for seasoning
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
Freshly ground black pepper
McCormick Coarse Ground Black Pepper
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$2.99$1.99/oz
¼ cup honey
L&B Pure Honey
L&B Pure Honey, 16 Ounce
Deal
$6.49 was $7.49$0.41/oz
⅓ cup sherry vinegar or red wine vinegar
Napa Valley Naturals 15 Year Sherry Vinegar
Napa Valley Naturals 15 Year Sherry Vinegar, 12.7 Ounce
$9.59$0.76/oz
¾ teaspoon crushed red pepper flakes (optional)
L&B Crushed Red Pepper Flakes
L&B Crushed Red Pepper Flakes, 1.5 Ounce
Deal
$4.99 was $5.99$3.33/oz
3 tablespoons unsalted butter
Crystal Farms Unsalted Sweet Cream Butter
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
3 scallions, thinly sliced on a diagonal
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49
1 teaspoon finely grated lemon zest
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb

Directions

  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.