Scorching Honey Brussels Sprouts

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These honey-glazed brussels sprouts are saucy, tangy-sweet, and have a bit of kick. Caramelizing the honey gives it a deeper, toastier sweetness. Vinegar, red pepper flakes, and a good dose of butter transform it into a sticky sauce that seeps into the nooks of each and every sprout. The recipe makes a generous amount: Use it all, or save some for drizzling on pizza a few days later.

The trick to perfectly charred brussels sprouts? Preheat the sheet pan, then arrange the halved sprouts cut side down on the hot metal. It might feel a little fussy flipping each sprout onto its flat side, but the deeply browned results are worth it.

Make the glaze while the sprouts roast or up to five days ahead, then toss everything together just before serving to preserve those crispy edges.

How thick should the hot honey glaze be?

Glossy and pourable, about the consistency of warm maple syrup—not thick like caramel. The honey will foam as it cooks, and the mixture will bubble aggressively when you add the vinegar. Both are normal. The glaze will thicken a bit as it cools, so don’t worry if it seems slightly thin while still bubbling.

How spicy are these sprouts?

They have a noticeable kick, but they’re more tangy-sweet than fiery. The honey and butter temper the chile flakes. If you’re sensitive to spice, use less than the suggested ¾ tsp. or leave the flakes out entirely.

Recipe information

Ingredients

lb. brussels sprouts, trimmed, halved

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided, plus more
Freshly ground black pepper

cup sherry vinegar or red wine vinegar

tsp. crushed red pepper flakes

scallions, thinly sliced on a diagonal

Need to make a substitution?

Preparation

Step 1

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss 1½ lb. brussels sprouts, trimmed, halved, and ¼ cup extra-virgin olive oil in a large bowl; sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and season with freshly ground black pepper.

Step 2

Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts cut-side down on hot baking sheet. Roast brussels on bottom rack until softened and deeply browned, 15–25 minutes.

Step 3

Meanwhile, bring ¼ cup 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 ⅓ cup sherry vinegar or red wine vinegar (it will bubble up quite aggressively) and ¾ tsp. crushed red pepper flakes; whisk until sauce is smooth. Return saucepan to medium heat and add 3 Tbsp. unsalted butter and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Step 5

Transfer roasted brussels sprouts to a large bowl. Add half the hot honey glaze and scallions and toss to combine. Taste and add more glaze if desired. Transfer to a platter and top with lemon zest. Serve remaining glaze alongside.

Do ahead: Glaze can be made 5 days ahead; refrigerate after cooling.

Editor’s note:This recipe was first published in September 2018 as “Charred Brussels Sprouts With Warm Honey Glaze”; it has been updated for style and clarity. Head this way for more of our best Thanksgiving side dishes →