Roasted Brussels Sprouts

Steps to make

1. 1

   Preheat oven and baking sheet

   Position a rimmed baking sheet on the lower rack of the oven and preheat the oven to 450 °F.

2. 2

   Prepare Brussels sprouts

   1 min
   

   In a large bowl, toss Brussels sprouts with ¼ cup olive oil and season with ½ teaspoon salt and black pepper to taste.

4. 3

   Arrange sprouts on baking sheet

   2 min
   

   Using oven mitts, carefully remove the baking sheet from the oven. Use tongs to arrange Brussels sprouts cut side down on the hot baking sheet.

5. 4

   Roast

   25 min
   

   Roast the Brussels sprouts on the bottom rack for 20–25 minutes until softened and deeply browned.

6. 5

   Prepare warm honey glaze

   4 min
   

   Meanwhile, in a small saucepan over medium-high heat, bring ¼ cup honey to a simmer. Reduce heat to medium-low and cook, stirring constantly, for 3–4 minutes until the honey is a deep amber color but not burnt. The honey will be foamy, that’s OK.

7. 6

   Add vinegar and pepper

   1 min
   

   Remove from heat and add ⅓ cup sherry vinegar and ¾ teaspoon crushed red pepper flakes, if using, and whisk until the sauce is smooth. The honey mixture will bubble up when you add the vinegar before settling, that’s OK.

8. 7

   Add butter

   4 min
   

   Return the saucepan to medium heat, add 3 tablespoons butter and ½ teaspoon salt. Cook, whisking constantly, for 3–4 minutes until the glaze is glossy, bubbling, and slightly thickened.

9. 8

   Combine Brussels sprouts and honey glaze

   1 min
   

   Once roasted, transfer the Brussels sprouts to a large bowl. Add glaze and thinly sliced scallions and gently toss to combine.

10. 9

    Serve

    

    To serve, transfer to a platter and garnish with 1 teaspoon lemon zest.