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
Infusing Honey
Place honey and crushed red pepper flakes in a small saucepan.
Heat pan on medium heat until honey is warmed sufficiently to produce a gentle simmer.
It is the heat from the honey that will cause the oils from the red pepper to infuse into the honey.
Remove from heat; allow honey to sit undisturbed for approximately fifteen minutes after heating.
Strain through a fine mesh sieve into a small jar or bowl after allowing honey to cool slightly; mix with apple cider vinegar after straining.
Optional: For additional heat and textural variation, retain the crushed red pepper flakes; do not strain.
Preparing the Brussels Sprouts
Remove tough end from each Brussels sprout; cut each sprout in half lengthwise.
Peel off and discard yellow and/or wilty outer leaves from the sprouts.
Place Brussels sprouts in large bowl with one-and-a-half tablespoons olive oil, one-and-a-half teaspoons garlic powder, one-and-a-half tablespoons hot honey mixture, and salt and pepper.
Toss thoroughly until each piece of Brussels sprouts is coated evenly.
Cooking the Brussels Sprouts
In a cast iron frying pan, pour remaining one-and-a-half tablespoons olive oil on medium-high heat.
Allow the olive oil to heat to the point of “shimmering.”
Once it has reached the correct temperature, add the prepared Brussels sprouts cut side down.
If your cast iron frying pan cannot accommodate all the Brussels sprouts in a single layer, cook them in two batches.
If you attempt to prepare too many Brussels sprouts at once, a steaming effect will occur instead of a searing effect.
If this happens, your sprouts will become soft, soggy, and undesirable.
Allow sprouts to remain undisturbed for 5-7 minutes at this temperature.
When you check to see what has transpired during the five-to-seven-minute time period, you should witness a significant degree of dark caramelization occurring at the flat surface of your sprouts.
Serving the Brussels Sprouts
Once the flat sides of Brussels sprouts have commenced to darken, flip over to the opposite side.
Continue cooking on the other side for approximately three to four additional minutes, stirring often until the sprout has softened when you insert a fork into it; do not overcook; avoid having mushy Brussels sprouts.
Remove cast iron skillet from heat and transfer cooked Brussels sprouts into a serving dish.
Drizzle with the remaining one-and-a-half to two tablespoons hot honey mixture prior to 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.
