Honey Glazed Brussels Sprouts: Crispy, Sticky and Never Bitter

Prep for crispy sprouts

Trim the dry ends and pull off any yellow outer leaves. Halve the sprouts through the stem so they lie flat; quarter very large ones so everything cooks evenly. Dry them well after washing, because water creates steam and keeps them from browning.

Toss with oil and salt and arrange cut side down on a rimmed sheet pan with space between them. Loose leaves that fall off are a bonus; they turn into crisp chips.

• 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil and 3/4 teaspoon salt
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar (or lemon juice)
• Optional: 1 minced garlic clove, pinch of red pepper flakes, lemon zest

Roasting and glazing

Roast at 425°F for 20 to 25 minutes without stirring, until the cut sides are deep brown and the outer leaves are crisp. Meanwhile, warm the honey and balsamic together for a few seconds so they combine. Drizzle the glaze over the hot sprouts, toss, and return the pan to the oven for 2 to 3 minutes so the glaze turns sticky.

Adding honey at the start would burn it before the sprouts are tender. Glazing at the end gives color and shine without bitterness.

Why roasting takes away the bitterness

Brussels sprouts are in the cabbage family and contain sulfur compounds that taste bitter, especially when the sprouts are boiled or steamed for a long time. High-heat roasting browns the natural sugars in the sprouts, creating sweet, nutty flavors that balance the bitterness. The honey glaze adds sweetness and the vinegar adds acidity, which together make the sprouts taste milder still.

Variations

Brussels sprouts take add-ins well; add them with the glaze.

• Bacon: cook 4 slices chopped bacon until crisp and toss in at the end
• Pecans and cranberries: a holiday version with toasted pecans and dried cranberries
• Parmesan: finish with grated Parmesan and black pepper
• Sesame soy: replace balsamic with soy sauce and add sesame seeds
• Pomegranate: scatter pomegranate seeds and feta over the top

Which honey to use

Sprouts can handle a fuller honey. Wildflower and Pure Raw give a balanced glaze. Buckwheat adds a deep, malty note that pairs especially well with balsamic and bacon. For a brighter dish with lemon, use Clover.

Serving and leftovers

Serve right away while they are crisp, alongside roast chicken, steak, pork, or a holiday ham. Leftovers keep in the fridge for 3 to 4 days; reheat on a sheet pan at 400°F for 5 to 8 minutes to bring back some crunch. Pair with honey roasted sweet potatoes for a colorful plate.

Skillet method

No oven space? Make them on the stove. Heat 2 tablespoons oil in a large cast-iron or heavy skillet over medium-high heat, add the halved sprouts cut side down in a single layer and leave them alone for 5 to 6 minutes, until deeply browned. Add 2 tablespoons water, cover and cook for 3 to 4 minutes until just tender. Uncover, add the honey and balsamic, and toss for a minute until glossy. Work in batches if they do not fit in one layer.