Roasted Brussel Sprouts with Honey Balsamic Glaze

• 1 ½ pounds brussels sprouts, washed, trimmed, halved
• ¼ cup extra virgin olive oil
• ½ teaspoon kosher salt
• fresh ground pepper
• ¼ cup honey, try a local raw honey
• ⅓ cup balsamic vinegar
• ⅛ – ¾ teaspoon crushed red pepper flakes
• 3 tablespoons unsalted butter
• grated lemon zest

HOW DO YOU CUT BRUSSELS SPROUTS

• What does it mean to “trim” brussels sprouts?
• Remove a slice of the woody end and any yellow or brown leaves.
• Once trimmed, halve the Brussels sprouts from top to bottom, leaving the stem in place helps hold the leaves together. Toss into a bowl.

HOW TO ROAST THE PERFECT CRISPY BRUSSELS SPROUTS

• Place oven rack on lowest rack in oven, preheat oven to 450° F.
• Place a half sheet baking pan on the bottom rack to heat up while you prep the brussels.
• Rinse, trim and halve brussels placing in large bowl.
• Drizzle with olive oil, tossing to coat, sprinkle with sea salt and fresh pepper.
• Carefully remove hot pan from oven and place brussels on pan, cut side down. Meanwhile make Honey Balsamic Glaze.
• Roast until deeply browned, for smaller brussels about 15 minutes, for larger brussels as long as 20-25 minutes, until some are charred and fork tender.

MAKING THE WARM HONEY BALSAMIC GLAZE

Bring honey to simmer in a small saucepan, over medium heat. Once simmering, reduce heat to medium-low and cook, stirring frequently until a deep amber color, careful it will burn quickly. It will take about 3-4 minutes, it will foam up, that’s okay.Remove from heat, adding red pepper flakes (if desired) and vinegar. Whisk until sauce is smooth. Return to heat, medium to medium-high, adding butter and 1/2 teaspoon salt, whisking constantly, about 3-4 minutes until glaze is glossy and thickened slightly. Set aside until ready to use.Once brussels are roasted, transfer to large bowl, pour glaze over brussels and toss to a combine, transfer to a platter or heat a cast iron pan or serving dish in oven along with brussels.Top with fresh lemon zest and serve immediately.Try other vinegars in place of balsamic, red wine vinegar, white balsamic or white wine vinegar, if you try using apple cider vinegar start with a little bit at first.