This recipe for crispy roasted Brussels sprouts is the perfect way to cook the sprouts. They are crispy on the outside, tender on the inside, and coated in a rich honey glaze and topped with Parmesan.
Course: Side Dish
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Author: Whitney Reist | Sweet Cayenne
For the Brussels sprouts:
2poundssmall-medium sized brussels sprouts, trimmed and halved
¼cupextra virgin olive oil
Coarse ground kosher salt
Freshly-cracked black pepper
For the glaze:
2tablespoonswhite balsamic vinegar
½teaspooncrushed red pepper flakes (optional)
1teaspoonlemon zest, grated on a Microplane
Freshly-grated Parmesan cheese
For the Brussels Sprouts:
Place a rimmed sheet pan in the lower third of the oven. Preheat oven to 450℉.
Place the brussels sprouts in a large bowl. Add the olive oil, and sprinkle with salt and pepper. Toss to coat the sprouts thoroughly.
Carefully remove the hot baking sheet from the oven and place the brussels sprouts flat/cut side down on the baking sheet (using tongs may help with this). Roast the sprouts for 15-20 minutes until they are crispy on the outside and tender (to the degree that you prefer) on the inside.
For the glaze:
Place the honey in a small saucepan or skillet. Bring to a simmer over medium heat. Reduce heat to medium-low and cook until the honey smells nutty and fragrant, about 3-4 minutes. It will look slightly darker and foam a bit, but do not let it become burnt. Remove from heat and stir in the vinegar and red pepper flakes. It will bubble up, but stir continuously until incorporated. Return the pan to medium-low heat and add the butter. Heat, stirring constantly, until the glaze is glossy and slightly thickened.
Remove the glaze from heat and add to the hot brussels sprouts, tossing to combine. Transfer to a serving plate or platter, and then sprinkle the top with the lemon zest and freshly grated Parmesan cheese (add as much as you like!).