Description
Golden roasted Brussels sprouts glazed with honey, butter, vinegar, a touch of heat, scallions, and lemon zest for a sweet, savory, tangy, and spicy side dish.
Ingredients
- 1½ lbs Brussels sprouts, trimmed and halved
- 3 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup honey
- 2 tablespoons red wine vinegar or sherry vinegar
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons unsalted butter
- 2 scallions, thinly sliced
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 450°F. Toss Brussels sprouts with olive oil, salt, and pepper.
- Place a rimmed baking sheet in the oven to preheat. Once hot, arrange sprouts cut-side down and roast 20–25 minutes until deeply browned.
- While sprouts roast, heat honey in a saucepan over medium heat until amber-colored. Whisk in vinegar and crushed red pepper flakes, then add butter and a pinch of salt. Cook until glossy and slightly thickened, about 3–4 minutes.
- Toss roasted sprouts in glaze and scallions in a bowl. Transfer to a platter and garnish with lemon zest. Serve immediately.
Notes
- For extra crunch, garnish with chopped pistachios or pecans.
- For more heat, increase red pepper flakes or drizzle with hot honey.
- Fresh Brussels sprouts are recommended over frozen for crispness.
- Leftovers keep for up to 3 days refrigerated and reheat well in a skillet or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 13g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg
