What’s that you ask? Yes, it is another Brussels sprouts recipe. For someone who hated sprouts, I feel like I’m making up for lost sprouts time. Trying Brussels in a variety of ways allows me to test and taste and figure out what I like best. I feel like I say this about every sprouts recipe but Brussels sprouts with honey glaze may be my new favorite way to nosh on sprouts.
As I sit here talking about Brussels sprouts, I’m obviously thinking about making them again but more importantly, I’m thinking about my current to do list which is massive. I’ve read so many articles about saying goodbye to your to do lists (blah blah blah) and that sounds great but they keep me organized – so I’ll keep mine. Currently, I’m a bit overwhelmed with my list because it involves FUNDRAISING. Is that scary for you? Want to go back to talking about Brussels sprouts with honey glaze?
So do I but this is my reality. Also, I want to use my blog/platform to talk about real stuff and running a business AND fundraising (whether you’re doing it via individual donations or investment dollars) it’s hard. I don’t want to make this whole process look easy but I also don’t want to scare folks off from doing it themselves either – it’s hard. So my answer? Keep smiling and eat some Brussels sprouts.
Well, that’s not really my solution but it’s all I have right now.
Brussels sprouts with honey glaze (so yum!)
After a long day of work, you can easily makes these delicious sprouts as a side dish. And if you’re anything like me, you’ll probably devour the entire pan because they’re that good. The ingredient list is filled with items you probably already have in your pantry (bonus). You’re going to love these – do I say that about all my Brussels recipes?
Anyway, it’s recipes like this that make all the things happening in my professional life much more tolerable. I can’t promise Brussels sprouts with honey glaze will solve all of your personal problems but it will definitely make things easier and more tasty.
Ingredients
- 1½ lb. Brussels sprouts, trimmed & halved
- ¼ cup olive oil
- ½ tsp. kosher salt, plus a little more
- Black pepper
- ¼ cup honey
- 1/3 cup red wine vinegar
- ¾ tsp. crushed red pepper flakes
- 3 Tbsp. butter
- 3 scallions, thinly sliced diagonally
- 1 tsp. finely grated lemon zest
Instructions
- Heat oven to 450 degrees; place a baking sheet on bottom rack of oven.
- In a large bowl, toss sprouts and oil and season with salt and pepper.
- Remove baking sheet from oven then arrange the Brussels sprouts cut side down on the baking sheet. Roast sprouts until softened and browned - roughly 20–25 minutes.
- While the sprouts are roasting, make the warm honey glaze: 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 dark color but not burnt - don't freak out if the honey is foaming (about 4ish minutes).
- Remove from the honey from the heat and add vinegar and red pepper flakes and whisk until sauce is smooth. Return saucepan to a medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
- Transfer sprouts to a large bowl and drizzle in the glaze and scallions and toss to combine. Transfer to a serving platter then top with lemon zest. Enjoy!
Hi Shawanda!
I’m planning on making these for Thanksgiving but my computer isn’t displaying the quantity for the vinegar. Can you help me out with that?
Cassie