Hot Honey Brussels Sprouts with Hazelnuts
This is a great side dish for when you want something more interesting than basic roasted vegetables. The hot honey glaze balances the slight bitterness of the Brussels sprouts and the hazelnuts add a nice crunch.
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.
Notes
Add more glaze to taste. Glaze thickens as it cools.
Did you make this recipe?Let me know how you liked it below!