Roasted Brussels sprouts with walnuts and honey glaze

Name: Roasted Brussels sprouts with walnuts and honey glaze
Prep time: 40 min
Cook time: 45 min
Total time: 40 min
Yield: 6
Cuisine: International
Ingredients: 2.25 lbs Brussels sprout; 0.33 cup walnuts; 0.25 cup honey; 1 lemon; 3 tbsp vegetable oil; 0.33 cup sherry vinegar; 3 tbsp butter; salt; pepper; olive oil (for frying)

Based on 24 ratings

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Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"This recipe takes deliciously crisp, roasted Brussels sprouts and tosses them in a tangy, sweet, and salty glaze, making them an undeniably beautiful and festive side dish. It was originally inspired by a Bon Appetit recipe for crispy Brussels sprouts with pistachios and a date syrup glaze. To make them ahead of time, roast the sprouts and make the glaze and store them separately. Reheat the sprouts with a quick slick of oil and a hot oven and reheat the glaze, before tossing and serving. You can use other nuts if you’d like, like almonds, pistachios, or hazelnuts. This glaze would also be delicious on roasted carrots or broccoli, and you can use red wine vinegar or even lemon juice if you don’t have sherry vinegar."

Difficulty

Easy 👌

Preparation

40 min

Baking

45 min

Resting

0 min

Ingredients

2Servings

MetricImperial

⅓ kg

Brussels sprout

16⅔ g

walnuts

33⅓ g

honey

⅓

lemon

1 tbsp

vegetable oil

26⅔ ml

sherry vinegar

1 tbsp

butter

salt

pepper

olive oil (for frying)

Utensils

oven, knife, cutting board, fine grater, baking sheet, paring knife, frying pan (small), cooking spoon, paper towels

Nutrition per serving

Cal310

Fat20 g

Protein7 g

Carb31 g

Step 1/5
- 16⅔ g walnuts
- ⅓ lemon
- ⅓ kg Brussels sprout
- 1 tbsp vegetable oil
- salt
- pepper
- oven
- knife
- cutting board
- fine grater
- baking sheet
Preheat the oven to 220°C/425°F. Roughly chop walnuts and set aside. Zest lemon and set aside. Remove the outer layer of all the sprouts and trim the tough bottom, leaving them whole. Transfer all trimmed Brussels sprouts to a baking sheet. Toss with vegetable oil and season with salt and pepper.
Step 2/5
- paring knife
Roast brussels sprouts for approx. 15 min. Carefully shake the baking sheet to move the sprouts around and continue to roast for approx. 10 min. more. Shake baking sheet again, reduce oven temperature to 175°C/350°F, and roast approx. 15 min. more. The Brussels sprouts should be crispy and deeply browned all over, and a paring knife should slide through the center of the sprout easily. If not, roast in 5 min. intervals until tender, then remove from the oven and set aside.
Step 3/5
- olive oil (for frying)
- frying pan (small)
- cooking spoon
- paper towels
Transfer walnuts to a small, dry frying pan over medium heat. Toss with a little bit of olive oil and toast, stirring often, until golden brown and fragrant, approx. 8 min. Remove and set aside. Wipe out the pan and return to medium heat.
Step 4/5
- 33⅓ g honey
- 26⅔ ml sherry vinegar
Add honey to the wiped out frying pan and bring to a simmer. Stir often, until the honey is slightly foamy and warmed through, then remove from heat and add sherry vinegar, stirring constantly until sauce is smooth.
Step 5/5
- 1 tbsp butter
- salt
Return sauce to medium heat, add butter, and season with salt. Let cook, stirring constantly, until the glaze is thickened and glossy, approx. 5 min. Remove from heat and add toasted walnuts. Drizzle honey glaze over the roasted Brussels sprouts, tossing to combine. Transfer to a serving platter, sprinkle with lemon zest, and serve. Enjoy!
Enjoy your meal!