Make this brussels sprouts recipe once and we promise it’ll become a permanent fixture of your regular weeknight winter cooking rotation. Why? It hits all the right notes with pleasantly charred veg dressed in sticky-sweet honey, tangy red wine vinegar, bright lemon zest, spicy chile flakes, and a good dose of butter—for a perfectly balanced dish.
Start with the sprouts: Look for ones that are similar in size and remove any rough or yellowing outer leaves. Roasting them with plenty of oil directly on the sheet pan (sans parchment paper) ensures lots of deeply golden brown caramelized bits. For the glaze, if the heat is too much for you or your dinner companions, turn it down by cutting back on the chiles or leave them out altogether, or pair this side dish with sweet potatoes to counter the heat on the plate.
If you’re looking to simplify, try our streamlined roasted brussels sprouts recipe that you can dress up with anything from feta and lemon juice to balsamic vinegar and Parmesan cheese to maple syrup, pecans, and pomegranates. Or try this easy recipe for air fryer brussels sprouts or a crunchy raw kale and brussels sprout salad instead.
What you’ll need
Small Saucepan
$155 At Amazon
Microplane
$18 At Amazon
Whisk
$10 At Amazon
Tongs
$21 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
1½
¼
½
¼
⅓
¾
3
3
1
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.
Editor’s note: This recipe was originally published in September 2018. Head this way for more of our best Thanksgiving recipes →