Ingredients (~4 servings)
- 1 lb Brussels sprouts, trimmed and halved
- 3 Tbsp olive oil
- Kosher salt and black pepper, to taste
- 3 Tbsp hot honey
- 1 1/2 Tbsp Dijon mustard
- 1 1/2 Tbsp apple cider vinegar
- 2 large garlic cloves, minced
- 1 tsp fresh rosemary, finely chopped
- 1 1/2 Tbsp unsalted butter
- 1/2 tsp red pepper flakes
- 2 Tbsp finely chopped hazelnuts, toasted
Get the Sheet Pan Hot and Prep the Brussels Sprouts
Put a sheet pan in the oven and preheat to 450F.
While that’s heating, put the 1 lb of trimmed and halved Brussels sprouts in a large mixing bowl. Drizzle the 3 Tbsp of olive oil over them and season with salt and pepper.
Toss everything together so the sprouts are well coated.
Roast the Brussels Sprouts
Once the oven is preheated, carefully take out the hot sheet pan and spoon the Brussels sprouts onto it.
Spread them out so they have space between each piece – this helps them crisp up instead of steaming.
Roast for ~20-25 minutes, tossing them halfway through. You’re looking for the sprouts to be tender and crispy on the edges.
Make the Hot Honey Glaze
While the sprouts are roasting, combine the 3 Tbsp hot honey, 1 1/2 Tbsp Dijon mustard, 1 1/2 Tbsp apple cider vinegar, minced garlic, 1 tsp rosemary, 1 1/2 Tbsp butter, and 1/2 tsp red pepper flakes in a small saucepan.
Cook over medium heat, stirring often, until the butter melts and everything comes together.
Bring to a simmer and cook for ~5-6 minutes until the glaze thickens slightly.
Pour the glaze into a bowl and let it cool for a few minutes – it’ll thicken up a bit more as it sits.
Toss and Serve
Once the Brussels sprouts are done roasting, put them on a serving dish.
Start with about half the hot honey glaze and toss to coat. Taste and add more glaze if you want.
Top with the 2 Tbsp of toasted hazelnuts and serve right away – the contrast between the warm sprouts and the crunchy nuts is what makes this work.
Hot Honey Brussels Sprouts with Hazelnuts
Ingredients
Ingredients (~4 servings)
- 1 lb Brussels sprouts trimmed and halved
- 3 Tbsp olive oil
- Kosher salt and black pepper to taste
- 3 Tbsp hot honey
- 1 1/2 Tbsp Dijon mustard
- 1 1/2 Tbsp apple cider vinegar
- 2 large garlic cloves minced
- 1 tsp fresh rosemary finely chopped
- 1 1/2 Tbsp unsalted butter
- 1/2 tsp red pepper flakes
- 2 Tbsp finely chopped hazelnuts toasted
Instructions
- Preheat oven to 450F with a sheet pan inside.
- Toss 1 lb trimmed and halved Brussels sprouts with 3 Tbsp olive oil, salt, and pepper in a large bowl.
- Spread Brussels sprouts on the hot sheet pan with space between pieces.
- Roast for 20-25 minutes, tossing halfway through, until tender and crispy on edges.
- While roasting, combine 3 Tbsp hot honey, 1 1/2 Tbsp Dijon mustard, 1 1/2 Tbsp apple cider vinegar, 2 minced garlic cloves, 1 tsp chopped rosemary, 1 1/2 Tbsp butter, and 1/2 tsp red pepper flakes in a small saucepan.
- Cook glaze over medium heat, stirring often, until butter melts and mixture comes together.
- Simmer glaze for 5-6 minutes until slightly thickened, then pour into a bowl to cool.
- Transfer roasted Brussels sprouts to a serving dish and toss with half the glaze.
- Top with 2 Tbsp toasted chopped hazelnuts and serve immediately.
