These Brussel sprouts were crispy, sweet and hot - DIVINE!
The key to getting the lovely brown, crispy roasted Brussel sprouts is in preheating your pan to 450°F while you are preheating your oven, and super drying your Brussel sprouts! Please don't throw them in the pan wet!!! If you do, they will be soggy!
A few changes I made are from the original recipe are:
1) I replaced the 1/4 cup of extra virgin olive oil with grapeseed oil. I feel this is a MUCH healthier oil option when roasting at 450°F, and it tastes great!
2) I replaced the 1/2 cup sherry vinegar in the glaze with Cabernet Port Living Vinegar by Acid League, just because that is what I had at home. Either option would be delicious, as would a simple red wine vinegar.
3) I replaced the butter in the glaze with Nuts for Butter non-dairy butter. It worked perfectly!
681g organic Brussel sprouts
1/4C grapeseed Oil
1/2 tsp fleur de sel
1/4 C honey
1/3 C vinegar
3/4 tsp crushed red pepper flakes (if you like a kick)
3 tbsp non dairy butter (or butter, if you prefer!)
3 green onions, thinly sliced
1 tsp of lemon zest
For the complete directions from Bon Apetit, click on this linkRoasted Brussels Sprouts with Warm Honey Glaze
Feel free to leave out the crushed hot pepper flakes if you are spice averse.