Sheet Pan Honey Roasted Brussels Sprouts

Sunday, March 10, 2019

Veggies don't have to be complicated. These caramelized, crispy Brussels sprouts are a cinch to make, and easy to tweak using whatever flavors you're in the mood to play with.  Roasted Brussels sprouts are one of my favorite sides, despite not caring for the vegetable at all growing up. It's amazing how many things you learn to like when they're served to you without being boiled to death! For this reason, the Brussels sprouts are not drowned in a glaze here or heavily seasoned. (I deserve a star for fighting the urge to reach for the smoked paprika.) There's just enough sweetness to take the edge off some of the bitterness, and a little heat that stays in the background. These are perfect alongside any protein but especially great with braised dishes that call for a little textural contrast, like tonight's lamb shanks and goat cheese potato puree.

The recipe calls for honey, which I sometimes swap out for good maple syrup. You can also just skip the sweetener and follow the recipe for roasting using the same method. I use Aleppo pepper for a kick, though cayenne would work too. Crushed red pepper flakes are more likely to burn, so if that's all you have, you're better off adding a pinch after roasting.

Sheet Pan Honey Roasted Brussels Sprouts

1 lb Brussels sprouts
Generous pinch of cracked black pepper, to taste
Kosher salt, to taste (about 1/2 tsp)
Generous pinch of Aleppo pepper or cayenne, to taste
2 tbsp butter
1 tbsp neutral cooking oil
2 tbsp honey

Active Time: 10 min
Total Time: 30 min
Yield: Serves 2 to 4
Special Equipment: heavy duty sheet pan

Preheat your oven to 500°F with the sheet pan in the oven, on the middle rack.

Rinse the Brussels sprouts in cold water and drain on paper towels to dry. Trim off any browned stem ends, then slice in half. In a large bowl, season the Brussels sprouts liberally with black pepper and salt, adding a couple pinches of Aleppo or cayenne pepper if desired.

Melt the butter. Drizzle the melted butter, oil, and honey over the Brussels sprouts. Toss to coat well.

Once your oven has heated to 500°F, dump out the contents of the bowl directly onto the sheet pan. It should be sizzling hot, which helps to start the roasting immediately. Use a spatula to spread the Brussels sprouts out in a single layer.

Close the oven and reduce the heat to 450°F.  Roast for 15 to 20 minutes, or until edges are caramelized and golden brown and Brussels sprouts are tender. Halfway through cooking time, toss them again to redistribute the oil and honey.

After cooking, give them a quick toss again. Check the seasoning, adding a pinch of salt if needed. Serve immediately or at room temperature.

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