- They're spicy & garlicky.- The glaze is ridiculously good.- They turn sprouts haters into sprouts lovers.- It's the perfect side dish for chicken, beef, & more!
THE INGREDIENTS
- Brussels sprouts- Olive oil- Salt & pepper- Hot honey- Dijon mustard- Hazelnuts
- Apple cider vinegar- Garlic- Rosemary- Butter- Pepper flakes
Start by trimming and halving the Brussels sprouts. Then, toss them with olive oil, salt, and pepper. Make sure they're all coated for crispy Brussels sprouts!
While you're prepping the sprouts, preheat a pan in the oven at 450°F. Once the pan is hot, spread the Brussels evenly on the pan & bake for 20-25 minutes, until lightly charred.
Meanwhile, make the glaze by combining the hot honey, Dijon mustard, apple cider vinegar, garlic, rosemary, butter, and red pepper flakes.Simmer until it's thickened.
For crisp Brussels sprouts, roast them on a hot pan. Just place a sheet pan in the oven while it's heating. This will help sear and crisp them up for those charred edges!
To store leftover Brussels sprouts, place them in an airtight container and refrigerate for 3-4 days. To reheat, microwave them or bake them at 350°F for 5-8 minutes until crisp.