Make this brussels sprouts recipe once and we promise it’ll become a permanent fixture of your regular weeknight winter cooking rotation. Why? It hits all the right notes with pleasantly charred veg dressed in sticky-sweet honey, tangy red wine vinegar, bright lemon zest, spicy chile flakes, and a good dose of butter—for a perfectly balanced dish.
Start with the sprouts: Look for ones that are similar in size and remove any rough or yellowing outer leaves. Roasting them with plenty of oil directly on the sheet pan (sans parchment paper) ensures lots of deeply golden brown caramelized bits. For the glaze, if the heat is too much for you or your dinner companions, feel free to turn it down by cutting back on the chiles or leaving them out all together, or pair this side dish with sweet potatoes to counter the heat on the plate.
If you’re looking to simplify, try our streamlined roasted brussels sprouts recipe which you can dress up with anything from feta and lemon juice to balsamic vinegar and Parmesan cheese to maple syrup, pecans, and pomegranates. Or try this easy recipe for air fryer brussels sprouts or a crunchy, raw kale and brussels sprout salad, instead.