Roasted Brussels Sprouts

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

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

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.

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

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.

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.

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.

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

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