Roasted Brussels Sprouts with Warm Honey Glaze
With the arrival of fall comes vegetables like brussels sprouts and there is nothing better or easier to make than Roasted Brussels Sprouts with Warm Honey Glaze. The honey glaze is the perfect way to dress up the brussels sprouts so you can serve them at a holiday dinner or for a weeknight dinner.
Toss halved brussels sprouts with olive oil, salt and pepper. Roast them, cut-side down, on a hot sheet pan until they are tender and deeply browned.
Meanwhile, bring honey to a simmer in a small saucepan.Cook until the honey turns a deep amber color and then remove from the heat.
Off the heat, add the vinegar and red pepper flakes and whisk until the sauce is smooth. Over medium heat, add the butter and more salt and whisk until the glaze is glossy and slightly thickened.
Transfer the sprouts to a large bowl and pour the glaze over them. Transfer to a platter and top with lemon zest. Serve and enjoy!
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Roasted Brussels Sprouts with Warm Honey Glaze
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1 & 1/2 pounds brussels sprouts, trimmed, halved
- 1/4 cup extra-virgin olive oil
- 1/2 tsp kosher salt, plus more
- Freshly ground black pepper
- 1/4 cup honey
- 1/3 cup sherry vinegar or red wine vinegar
- 3/4 tsp crushed red pepper flakes (optional)
- 3 tbsp unsalted butter
- 1 tsp finely grated lemon zest
Instructions
Place a rack in bottom third of oven and set a rimmed baking sheet on top; preheat 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 baking sheet. Roast on bottom rack until tender and deeply browned, 15-20 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), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar). Set saucepan over medium heat, add butter and remaining 1/2 teaspoon salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, about 4 minutes.
Transfer brussels sprouts to a large bowl. Add glaze and toss to coat. Transfer to a platter and top with lemon zest.
Recipe by Epicurious
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