Make these honey-glazed brussels sprouts once and we promise they’ll become a permanent fixture of your regular weeknight winter cooking rotation. Why? This brussels sprouts recipe hits all the right notes—pleasantly charred veg, sticky-sweet honey, tangy red wine vinegar, bright lemon zest, spicy chile flakes, and a good dose of butter—for a perfectly balanced dish. If the heat is too much for you or your dinner companions, feel free to turn it down by cutting back on the chiles or leaving them out all together.
Editor’s note: This recipe was originally published September 25, 2018.
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lb. brussels sprouts, trimmed, halved
cup extra-virgin olive oil
tsp. kosher salt, plus more
Freshly ground black pepper
cup sherry vinegar or red wine vinegar
tsp. crushed red pepper flakes (optional)
Tbsp. unsalted butter
scallions, thinly sliced on a diagonal
tsp. finely grated lemon zest
Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Meanwhile, 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 deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.