Bon Appetit’s Roasted Brussels Sprouts With Warm Honey Glaze

Step up your Brussels sprouts by tossing them in a honey and red pepper glaze. The heat from the red pepper and sweetness from the honey mingles together brilliantly. This dish pairs well with all of the traditional sides served on Thanksgiving.

Yield: 4

Author: Foodie On The Fly

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Bon Appetit's Roasted Brussels Sprouts With Warm Honey Glaze

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Ingredients

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

Instructions

1. Place a rimmed baking sheet on the bottom rack of the oven; preheat to 450°.
2. Toss brussels sprouts and oil in a large bowl and season with salt and black pepper.
3. Carefully remove the baking sheet from the oven. Using tongs, arrange Brussels sprouts cut side down on the baking sheet. Roast Brussels sprouts 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 the honey from heat and add vinegar and red pepper flakes (optional), 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 tsp. salt, and 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.

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