Honey-Glazed Brussels Sprouts

Brussels sprouts are roasted on a hot sheet pan until browned at the edges, then tossed with a honey glaze and returned briefly to the oven so the coating sets without burning. A little mustard, lemon, and black pepper keep the finish bright and savory.

By Julienne

Cook time: 22 minutes

Servings: 4

Ingredients

• 680 g Brussels sprouts trimmed, halved if large
• 20 ml olive oil divided
• 4 g kosher salt divided
• 1 g black pepper divided
• 10 ml olive oil divided
• 2 g kosher salt divided
• 0.5 g black pepper divided
• 30 ml honey
• 15 ml Dijon mustard
• 2 g lemon zest finely grated
• 15 ml lemon juice freshly squeezed

Instructions

1. Heat the oven to 220 C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated and the pan is lined.
2. In a large bowl, toss the Brussels sprouts with 20 ml olive oil, 4 g kosher salt, and 1 g black pepper until evenly coated. Spread them on the baking sheet in a single layer with the cut sides down wherever possible. The sprouts are evenly coated and arranged with space between them.
3. Roast for 15 minutes, then flip the sprouts and roast for 4 more minutes until the edges are deeply browned and the centers are tender. The sprouts are browned on the edges and a knife slips into the centers with little resistance.
4. While the sprouts roast, stir together the remaining 10 ml olive oil, 2 g kosher salt, 0.5 g black pepper, honey, Dijon mustard, lemon zest, and lemon juice in a small bowl. The glaze is smooth and well combined.
5. Remove the pan from the oven, drizzle the glaze over the hot sprouts, and toss quickly on the pan to coat. Return to the oven for 3 minutes, just until the glaze looks glossy and lightly set. The glaze coats the sprouts without pooling heavily on the pan.
6. Transfer to a serving dish and serve immediately. The sprouts are crisp on the outside, tender inside, and lightly glossy.