HONEY ROASTED BRUSSEL SPROUTS

January 7, 2022
HONEY ROASTED BRUSSEL SPROUTS

HONEY ROASTED BRUSSEL SPROUTS

Honey roasted Brussel spouts Crispy on the outside and tender on the inside, Honey Roasted Brussel Sprouts make a delightful vegetable side dish.

Vegetables can be prepared in a variety of ways. The best way to eat Brussel sprouts is to roast them. The honey’s sweetness balances out the Brussel sprouts’ natural bitterness. When you combine that with the roasting process, which brings out all of the natural flavors, you’ve got yourself a fantastic little side dish.

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Once you’ve tried these honey-glazed brussels sprouts, we guarantee they’ll become a regular part of your evening winter cooking routine. Why? This honey-roasted Brussel sprouts recipe hits all the keynotes for a flawlessly balanced dish: pleasantly charred veg, sticky-sweet honey, acidic red wine vinegar, sharp lemon zest, fiery chile flakes, and plenty of butter. If the heat is too intense for you or your dinner partners, reduce the chiles or leave them out entirely.

WHAT IS THE BEST HONEY ROASTED BRUSSEL SPROUTS COOKING METHOD?

Brussel sprouts have a terrible record for being slimy and bitter, but that doesn’t have to be the case! Brussel sprouts have a harsh taste to them by nature. Roasting them is one of the finest ways to combat bitterness. The natural sugars caramelize during the high heating temperature procedure of roasting, resulting in a crisper, sweeter brussel sprout.

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Ingredients Honey roasted Brussel sprouts

HONEY ROASTED BRUSSEL SPROUTS

INSTRUCTION

step 1

Preheat the oven to 450°F and place a rimmed baking sheet on the bottom rack. In a large mixing bowl, toss the brussels sprouts with the oil and season with salt and black pepper.

Step 2

Carefully remove the baking sheet from the oven. Using tongs, arrange Brussels cut side down on the baking sheet. Roast Brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Step 3

 In a small saucepan over medium-high heat, bring honey to a simmer. Reduce heat to medium-low and cook, frequently stirring, for 3–4 minutes, or until honey is a deep amber color but not burnt (it may foam, which is fine).

step 4

Remove from heat and whisk in the vinegar and, if using, the red pepper flakes until the sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and 1/2 tsp salt and whisk continually for 3–4 minutes until glaze is glossy, bubbling, and slightly thickened.

Step 5

Place the brussels sprouts in a large mixing bowl. Toss in the glaze and scallions to mix. Serve on a dish with lemon zest on top.
MORE RECIPES
HONEY ROASTED BRUSSEL SPROUTS

HONEY ROASTED BRUSSEL SPROUTS

Bassam Tohme
Honey roasted Brussel spouts Crispy on the outside and tender on the inside, Honey Roasted Brussel Sprouts make a delightful vegetable side dish.
Cook Time 25 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 4 portions
Calories 163 kcal

Ingredients
  

  • lb trimmed brussels sprouts
  • ¼ cup extra-virgin olive oil
  • ½ tsp. kosher salt plus a pinch of black pepper, freshly ground
  • ¼ cup of honey
  • cup red wine vinegar or sherry vinegar
  • ¾ of a teaspoon of crushed red pepper flakes optional
  • 3 tbsp butter unsalted
  • 3 scallions cut thinly on the diagonal
  • 1 teaspoon lemon zest finely grated

Instructions
 

  • Preheat the oven to 450°F and place a rimmed baking sheet on the bottom rack. In a large mixing bowl, toss the brussels sprouts with the oil and season with salt and black pepper.
  • Carefully remove the baking sheet from the oven. Using tongs, arrange Brussels cut side down on the baking sheet. Roast Brussels on bottom rack until softened and deeply browned, 20–25 minutes.
  • In a small saucepan over medium-high heat, bring honey to a simmer. Reduce heat to medium-low and cook, frequently stirring, for 3–4 minutes, or until honey is a deep amber color but not burnt (it may foam, which is fine).
  • Remove from heat and whisk in the vinegar and, if using, the red pepper flakes until the sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and 1/2 tsp salt and whisk continually for 3–4 minutes until glaze is glossy, bubbling, and slightly thickened.
  • Place the brussels sprouts in a large mixing bowl. Toss in the glaze and scallions to mix. Serve on a dish with lemon zest on top.

Video

Keyword HONEY ROASTED BRUSSEL SPROUTS

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