Brussels Sprouts With Warm Honey Glaze

🥘 Ingredients

• Brussels sprouts 1 ½ lb
• olive oil ¼ cup
• salt ½ tsp
• pepper
• honey ¼ cup
• red wine or sherry vinegar 0.33 cup
• red pepper flakes (optional) ¾ tsp
• butter 3 Tbsp
• salt ½ tsp
• scallions 3
• lemon zest 1 tsp

1. 1

   Place a rimmed baking sheet on bottom rack of oven; preheat to 450°F. Toss Brussels sprouts and olive oil in a large bowl ; season with salt and black pepper .
2. 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 to 25 minutes .
3. 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 to 4 minutes .
4. 4

   Remove from heat and add red wine or sherry vinegar and red pepper flakes (optional) , 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 1/2 tsp salt , and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3 to 4 minutes .
5. 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 .