Honey Glazed Roasted Brussels Sprouts
Hello and welcome to November, aka that month where we all obsess over what we’ll serve/bring for that one big day! First up on the holiday hit parade, these Honey Glazed Roasted Brussels Sprouts. Doesn’t that sound good?!! If you’re looking for a new way to include this very popular turkey day veggie, I think your search is over!
I’m happy to have turkey, especially when it's my mom’s—it’s pretty much perfection, particularly her gravy (I really do have to watch her do it one year and take careful notes because she doesn’t use a recipe, so that I can one day attempt it myself) but the best part of Thanksgiving for me are always the sides. I think most of us are in agreement about that. There are some traditional ones I make every year that are non-negotiable, but when it comes to how the Brussels sprouts get served, I think no battles would break out if we changed things up a bit.
Particularly when it comes to these honey glazed roasted ones. Even if you’re not the hugest Brussels sprouts fan, I really think you’re going to love ‘em!
They’re a little sweet, a little zingy and a whole lot of irresistible! You’re going to want to eat them right off of the baking sheet!
I love how they get all charred and crispy! Caramelized too!
Gotta love those turkey day sides!
Honey Glazed Roasted Brussels Sprouts
Makes 5-6 servings
Prep Time: About 30 minutes
Ingredients
For the Brussels sprouts
1 ½ pounds Brussels sprouts, ends trimmed and cut in half
¼ cup extra-virgin olive oil
Kosher salt and black pepper
For the glaze
1/4 cup honey
1/3 cup sherry vinegar
Pinch or two red pepper flakes
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
2 scallions, thinly sliced
The Recipe
1. Place a large rimmed baking sheet on the bottom rack of the oven and preheat to 450 F. Meanwhile, toss the sprouts with the oil in a large bowl snd season with a couple of pinches of salt and pepper.
2. When the oven is preheated, carefully remove the hot sheet from the oven and use tongs to arrange the Brussels sprouts, cut side down on the sheet. Roast for 20-25 minutes until sprouts are softened and sort of charred.
3. While Brussels sprouts are cooking, make the glaze: place the honey in a small saucepan and bring to a simmer over medium-high heat. Lower the heat to medium-low and cook for 3-4 minutes more, stirring often, until honey is a deep amber color and slightly foamy. Watch carefully cause you don’t want it to burn.
4. Remove the pot from the heat and add the vinegar and pepper flakes. Whisk together well—you’ll see the mixture bubble up a lot from the vinegar until it settles down. Now return the pot to the stove over medium heat and add the butter and salt, whisking constantly for another 3-4 minutes until the glaze is slightly thickened, bubbly and glossy.
5. Place cooked sprouts in a large bowl and toss with the glaze. Sprinkle on the scallions and serve. Or on the big day, if you’re trying to juggle oven time and space, make the sprouts through Step 2 and then leave them at room temp. Before you're ready to serve, quickly throw together the glaze and pour it over the sprouts and serve. That’ll heat them up and allow you to do a little advance prpe.
Enjoy!
Note: Recipe adapted from Bon Appetit Magazine. I tinkered with proportions and cut the lemon zest.
