Roasted Brussels sprouts are delicious on their own, but combined with this glaze they are outstanding! This would be a great side dish for an upcoming holiday meal, though we recommend enjoying Brussels sprouts year round.
Ingredients (serves 6)
1 1/2 pounds Brussels sprouts, trimmed and halved
2 Tablespoons olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 cup honey
1/3 cup sherry vinegar or red wine vinegar
3/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon unsalted butter
1/3 cup sliced scallions (about 3)
1 teaspoon finely grated lemon zest
Measuring cups and spoons
Place a rimmed baking sheet on bottom rack of oven; preheat to 450 degrees F. Toss Brussels sprouts in a large bowl with olive oil, 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 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 ok), 3-4 minutes.
Remove from heat and 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). Return saucepan to medium heat, add butter and 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. Top with lemon zest.