We recently had brussels sprouts at a steakhouse, and we were reminded how much we like them. I found this recipe on Bon Appetit, and the flavor was unbelievable. We loved these so much that we ended up eating more of these than mashed potatoes!
Ingredients:
1 1/2 lbs brussels sprouts, trimmed, halved
1/4 cup extra-virgin olive oil
1/2 teaspoon salt, plus more
ground black pepper
1/4 cup honey
1/3 cup red wine vinegar
3/4 teaspoon crushed red pepper flakes
3 tablespoons unsalted butter
3 scallions, thinly sliced
1 teaspoon grated lemon zest
Preparation:
1. Preheat oven to 450 degrees. Place a rimmed baking sheet in the oven to preheat.
2. Toss trimmed brussels sprouts with oil, salt, and pepper in a large bowl.
3. Remove baking sheet from oven and place brussels sprouts on the pan. Bake for 20-25 minutes, until browned and softened.
4. Bring honey to a simmer in a small saucepan. Honey should darken in color. Cook for 3-4 minutes.
5. Remove honey from heat and stir in vinegar and red pepper flakes. Whisk until sauce is smooth.
6. Add pan back to heat and add butter. Whisk until melted and incorporated. Season with salt. Let cook for 3-4 minutes.
7. Remove brussels sprouts from the oven and place in the large bowl. Add glaze and scallions. Toss well. Top with lemon zest.
Ingredients:
1 1/2 lbs brussels sprouts, trimmed, halved
1/4 cup extra-virgin olive oil
1/2 teaspoon salt, plus more
ground black pepper
1/4 cup honey
1/3 cup red wine vinegar
3/4 teaspoon crushed red pepper flakes
3 tablespoons unsalted butter
3 scallions, thinly sliced
1 teaspoon grated lemon zest
Preparation:
1. Preheat oven to 450 degrees. Place a rimmed baking sheet in the oven to preheat.
2. Toss trimmed brussels sprouts with oil, salt, and pepper in a large bowl.
3. Remove baking sheet from oven and place brussels sprouts on the pan. Bake for 20-25 minutes, until browned and softened.
4. Bring honey to a simmer in a small saucepan. Honey should darken in color. Cook for 3-4 minutes.
5. Remove honey from heat and stir in vinegar and red pepper flakes. Whisk until sauce is smooth.
6. Add pan back to heat and add butter. Whisk until melted and incorporated. Season with salt. Let cook for 3-4 minutes.
7. Remove brussels sprouts from the oven and place in the large bowl. Add glaze and scallions. Toss well. Top with lemon zest.