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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

Side Dishes

Honey-Glazed Brussels Sprouts

These Honey-Glazed Brussels Sprouts with shallots, red pepper, and parsley pair well with any main course.

Honey-Glazed Brussels Sprouts

Honey-Glazed Brussels Sprouts

MAKES 4 TO 6 SERVINGS
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Ingredients Method

Ingredients
  

  • 2 pounds Brussels sprouts trimmed and halved
  • 4 tablespoons olive oil
  • 2½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • ½ teaspoon crushed red pepper
  • ⅔ cup sliced shallots about ¼ inch thick
  • 5 cloves garlic thinly sliced
  • 3 tablespoons honey
  • 2 tablespoons Champagne vinegar
  • Garnish: chopped fresh flat-leaf parsley

Method
 

  1. Preheat oven to 425°.
  2. On a large rimmed baking sheet, toss together Brussels sprouts, oil, salt, black pepper, and red pepper.
  3. Bake until Brussels sprouts are barely tender, about 8 minutes. Add shallot and garlic to pan, stirring to coat. Bake until shallots and garlic are just soft, about 6 minutes more.
  4. Drizzle honey over vegetables, stirring to coat. Bake until honey is thin and bubbly, 2 to 3 minutes more. Pour vinegar over vegetables, stirring with wooden spoon to combine and loosen any bits on bottom of pan. Bake until sauce has thickened and slightly reduced, about 2 to 3 minutes more.
  5. Stir mixture and transfer to serving dish. Garnish with parsley, if desired.

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Honey-Glazed Brussels Sprouts

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