Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil (extra virgin for the best flavor)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup honey
- 1 to 2 teaspoons red chili flakes (adjust based on your heat preference)
- 1 tablespoon apple cider vinegar or fresh lemon juice (for brightness)
- 2 cloves garlic, minced
- Optional garnish: toasted sliced almonds or chopped fresh parsley
If you don’t have red chili flakes, a dash of cayenne pepper or a small amount of finely chopped fresh chili works beautifully. For a vegan twist, swap honey with maple syrup—though I find honey’s floral notes pair so well with the sprouts’ earthiness.
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup—a trick I picked up from my days at Le Cordon Bleu, where simplicity and efficiency were key.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they’re evenly coated. Make sure not to overcrowd the pan when roasting; you want each sprout to get nice and crispy on the edges.
- Spread the Brussels sprouts in a single layer on the baking sheet. Roast in the oven for 20 to 25 minutes, shaking the pan halfway through, until they’re deep golden brown and tender. I often peek at them around the 15-minute mark, especially when my daughters are waiting eagerly for their favorite part—the hot honey drizzle!
- While the Brussels sprouts are roasting, prepare the hot honey sauce. In a small saucepan over low heat, combine the honey, minced garlic, and red chili flakes. Warm gently for 3-4 minutes, stirring occasionally, allowing the flavors to meld. Be careful not to boil the honey as you want to preserve its delicate floral notes.
- Remove the hot honey from heat and stir in the apple cider vinegar or lemon juice. This brightens the sauce and balances the sweetness beautifully.
- Once the Brussels sprouts are done roasting, transfer them to a large bowl and immediately drizzle the hot honey sauce over them. Toss gently to coat every sprout in that sticky, spicy glaze.
- Serve warm, garnished with toasted almonds or fresh parsley if desired. These add a lovely crunch and fresh aroma that remind me of my grandmother’s garden on a sunny Monterey afternoon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
