Roasted Brussels Sprouts With Honey, Almonds and Chile
- Heat the oven to 425 degrees and set a large sheet pan in the oven.
- In a large bowl, whisk together the olive oil with 2 tablespoons honey, 1 tablespoon vinegar, 1 teaspoon salt and ¾ teaspoon pepper.
- Add 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.)
- Add 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.
- While 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.)
- Once the brussels sprouts have roasted, season to taste with salt and pepper. (You may be surprised how much seasoning they need.)
- Transfer 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.
Yield: 6 to 8 servings
- ⅓cup extra-virgin olive oil
- 3 to 4tablespoons 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)