Hot Honey Brussels Sprouts
Brussels sprouts have a tendency to get mushy if you boil them or dry out if you roast them too long. This pan-sear method keeps them crisp while the spicy honey cuts through the vegetable's natural bitterness.
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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.
Notes
Cook in batches if needed to avoid crowding the pan. Leave pepper flakes in honey for extra spice and texture if desired.
Tried this recipe?Leave a comment below & let me know!