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
Recipe - WAYZATA
Honey-Roasted Brussels Sprouts
Prep Time40 Minutes
Servings4
0Ingredients
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
- Place a rimmed baking sheet on the bottom rack of your oven; heat oven to 450 F.
- Toss Brussels sprouts and oil in a large bowl; season with salt and black pepper.
- 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.
- 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.
- 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).
- 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.
- 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
Bulk Brussels Sprouts, 1 Pound
Deal
$3.49/lb was $3.99/lb$3.49/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
McCormick Pure Ground Black Pepper, 1.5 Ounce
$2.49$1.66/oz
L&B Pure Honey, 16 Ounce
Deal
$6.49 was $7.49$0.41/oz
Napa Valley Naturals 15 Year Sherry Vinegar, 12.7 Ounce
$9.59$0.76/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$5.99$3.99/oz
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
Green Onions Bunched, 1 Each
$1.49
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Directions
- Place a rimmed baking sheet on the bottom rack of your oven; heat oven to 450 F.
- Toss Brussels sprouts and oil in a large bowl; season with salt and black pepper.
- 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.
- 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.
- 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).
- 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.
- Transfer Brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.