Much like ensuring an even suntan, achieving crispy Brussels sprouts is all about positioning. That’s why we make sure ours are always face-down on our baking sheet—before dousing them in an irresistible glaze, of course.
Get the recipe for simply roasted sprouts:
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Roasted Brussels Sprouts
Ingredients
Scale
- 1½ pounds Brussels sprouts, trimmed, halved
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup honey
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest
Instructions
- Heat oven to 450 degrees F.
- Place Brussels sprouts onto a baking sheet and toss to coat with olive, salt, and pepper. Arrange Brussels sprouts cut-side-down and roast until tender and deeply browned, 25 to 30 minutes.
- In a small saucepan, heat honey over medium-low until it reduces and becomes a dark amber color, whisking occasionally. Stir in vinegar and red pepper flakes, then add in butter. Continue to cook, whisking constantly, until glaze thickens, 2 to 3 minutes.
- Transfer brussels sprouts to a bowl and toss with the glaze until well-coated. Transfer to a serving dish and top with lemon zest.
Hungry for more? Learn how to roast our other favorite vegetables:
