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Roasted Brussels Sprouts

  • Author: Misfits Market


  • 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


  1. Heat oven to 450 degrees F.
  2. 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.
  3. 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.
  4. Transfer brussels sprouts to a bowl and toss with the glaze until well-coated. Transfer to a serving dish and top with lemon zest.