Ingredients (~6 servings)
Hot Honey
- 3/4 cup honey (clover or wildflower work best)
- 1 Tbsp red pepper flakes
- 1 1/2 tsp apple cider vinegar
Brussels Sprouts
- ~2 – 2.5 lbs Brussels sprouts
- ~3 Tbsp olive oil, divided
- 1 1/2 tsp garlic powder
- 1 1/2 Tbsp hot honey (reserved from above, for coating)
- Salt and black pepper
Infuse the Honey
Add the honey and crushed red pepper flakes to a small saucepan.
Heat over medium heat until the honey slowly comes to a gentle simmer. You aren’t trying to cook the honey, just warm it enough to infuse the oils from the peppers.
Remove the pan from the heat and let it rest for ~15 minutes.
Strain the honey through a fine mesh strainer into a jar or bowl; Stir in the apple cider vinegar.
If you prefer a spicier kick with texture, you can skip the straining step and leave the flakes in.
Prep the Sprouts
Trim the woody ends off the Brussels sprouts and cut them in half lengthwise.
If you see any yellow or wilted outer leaves, peel them off and discard them.
Place the sprouts in a large mixing bowl and add 1 1/2 Tbsp of the olive oil, the garlic powder, 1 1/2 Tbsp of the prepared hot honey, and a generous pinch of salt and pepper.
Toss well until every sprout is glossy and coated.
Sear the Brussels Sprouts
Heat the remaining 1 1/2 Tbsp of olive oil in a large cast iron skillet over medium-high heat.
Once the oil is shimmering, add the Brussels sprouts. Place them cut-side down in the pan.
If your skillet isn’t large enough to hold 2 lbs of sprouts in a single layer, cook them in two batches. If you crowd the pan or pile them on top of each other, they will steam instead of sear and you’ll lose the crispy texture.
Cook undisturbed for ~5-7 minutes.
You are looking for a deep, dark caramelized char on the flat side.
Finish and Serve
Once the flat sides are charred, use a spatula to flip the sprouts.
Continue cooking and stirring occasionally for another ~3-4 minutes until the sprouts are tender when pierced with a fork but not mushy.
Remove the pan from the heat. Transfer the sprouts to a serving dish and drizzle with an additional 1-2 tablespoons of the hot honey before serving.
Hot Honey Brussels Sprouts
Ingredients
Hot Honey
- 3/4 cup honey clover or wildflower work best
- 1 Tbsp red pepper flakes
- 1 1/2 tsp apple cider vinegar
Brussels Sprouts
- ~2 – 2.5 lbs Brussels sprouts
- ~3 Tbsp olive oil divided
- 1 1/2 tsp garlic powder
- 1 1/2 Tbsp hot honey reserved from above, for coating
- Salt and black pepper
Instructions
- Add honey and red pepper flakes to a small saucepan and heat over medium until gently simmering.
- Remove from heat and let rest 15 minutes.
- Strain honey through fine mesh strainer and stir in apple cider vinegar.
- Trim Brussels sprouts ends and halve lengthwise, removing any wilted leaves.
- Toss sprouts in a bowl with 1 1/2 Tbsp olive oil, garlic powder, 1 1/2 Tbsp hot honey, salt, and pepper until coated.
- Heat remaining 1 1/2 Tbsp olive oil in a large cast iron skillet over medium-high heat.
- Add sprouts cut-side down in a single layer and cook undisturbed 5-7 minutes until deeply charred.
- Flip sprouts and cook 3-4 minutes more, stirring occasionally, until tender.
- Transfer to serving dish and drizzle with 1-2 Tbsp additional hot honey.
