These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you’re spice-averse, feel free to leave them out!
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in bottom third of oven and set a rimmed baking sheet on top; preheat oven to 450°F. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Step 2
Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts, cut side down, on baking sheet. Roast on bottom rack until tender and deeply browned, 20–25 minutes.
Step 3
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), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar). Set saucepan over medium heat, add butter and remaining ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, about 4 minutes.
Step 4
Transfer brussels sprouts to a large bowl. Add glaze and toss to coat. Transfer to a platter and top with scallions and lemon zest.
How would you rate Roasted Brussels Sprouts With Warm Honey Glaze?
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Reviews (31)
Back to TopI loved this recipe!! I am not sure if I had a full 1 1/2 lbs of brussels sprouts, but if I did it was too much sauce for that amount. I would use less of the sauce and save it for another batch or make more brussels sprouts than the recipe calls for. Absolutely delicious!
Anonymous
Oakland, CA
1/1/2024
Made this for Rosh Hashanah and it was loved by all, even our 14 year-old who ate almost all of the leftovers himself. Will definitely make it again and see if I can crisp up the brussels just a bit more next time.
Natcookie67
Castle Pines, CO
10/3/2022
Great Brussels sprout recipe. I added panko sautéed and browned in olive oil right before serving. I used half the amount of glaze.
Ava
Wausaukee
8/9/2022
Made this for Thanksgiving dinner. We all like brussels sprouts and I've tried different one over the years, but the family said this one was the best. I used 2 lbs.of brussels sprouts. After reading previous reviews, I kept the measurements for the glaze and it was still a little too much. Like many others, my honey didn't bubble when adding the vinegar and definitely add the red pepper flakes. The green onions and lemon zest brightens the flavor.
Hilo Girl
San Francisco
11/29/2021
Delicious and easy - yes of course the brussel sprout haters loved it. don't skip the red pepper flakes. using only half the honey glaze was PLENTY - otherwise it would have been far too sweet. I did not find it too vinegary though if using a generic vinegar brand maybe go light on the vinegar if you think you'll be sensitive to it.
Anonymous
Montreal, QC
11/19/2021
A comment on the excess vinegar taste: As you boil the honey, water leaves the solution, sugar concentration goes up, and the boiling point temperature rises. Adding the vinegar to that extra hot solution should generate vigorous boiling because the boiling point of the vinegar, while above that of pure water, is below that of the concentrated honey. That vigorous boiling removes both water and acetic acid, the chemical that makes vinegar vinegar. If enough acetic acid is removed, the vinegar taste is lessened.
Dr. Dave
Wild Horse Desert in South Texas
10/6/2021
It’s a little too sweet for my taste (I didn’t even use the full amount) but otherwise very easy and tasty. Will cut the honey in half next time.
lzch
Singapore
6/4/2021
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