Roasted Brussels Sprouts With Honey, Almonds and Chile
Tossing sprouts with a simple honeyed vinaigrette brings out their natural sweetness, while roasting them helps develop their deep savory notes. To avoid soggy steamed sprouts, heat your sheet pan in the oven. When you add the sprouts to the hot pan, you’ll know by the accompanying sizzle that they’re on track. For a sunny jolt, top the charred sprouts with a drizzle of honey, sliced chiles tempered with a splash of vinegar, smoky almonds and fresh orange zest and juice.
- Serves: 6 persons
- ⅓cup extra-virgin olive oil
- 3to 4 tablespoons honey
- 3tablespoons apple cider vinegar
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 2pounds brussels sprouts, trimmed and halved (or quartered if large)
- 1small red Fresno chile, very thinly sliced, seeds discarded
- ⅓cup chopped smoked almonds (or other nuts; see Tip)
Step 1Heat the oven to 425 degrees and set a large sheet pan in the oven.
Step 2In a large bowl, whisk together the olive oil with 2 tablespoons honey, 1 tablespoon vinegar, 1 teaspoon salt and 3/4 teaspoon pepper.
Step 3Add the brussels sprouts to the dressing and toss to coat. (Be sure to add any precious outer leaves that fell off during slicing; they’ll crisp up in the oven and add tons of texture.)
Step 4Add the brussels sprouts to the hot sheet pan (you should hear a satisfying sizzle), push them around into an even layer and bake them until tender and charred in spots, about 25 minutes.
Step 5While the brussels sprouts roast, prepare the chile garnish: Combine the chile and remaining 2 tablespoons vinegar in a small bowl and set aside. (The vinegar’s acidity will tame the chile’s heat.)
Step 6Once the brussels sprouts have roasted, season to taste with salt and pepper. (You may be surprised how much seasoning they need.)
Step 7Transfer the brussels sprouts to a serving platter or bowl. Drizzle with 1 to 2 tablespoons honey. Finely grate the zest of the orange over the brussels sprouts, then quarter the orange and squeeze one portion over the sprouts. Top with the nuts and, using a fork, distribute the chiles on top (discarding the vinegar or saving it for another use). Enjoy hot or at room temperature.