Shatter-Crisp Brussels Sprouts with Hot Honey–Balsamic Glaze

By Sprig Originals ✓ · cooked up in Sprig

All the crackle of the deep-fried restaurant version without a pot of oil. A screaming-hot sheet pan and cut-side-down roasting caramelize the sprouts while the loose outer leaves turn to chips, then everything gets tossed straight from the oven in a reduced balsamic-hot honey glaze so it clings instead of steaming. Finished with lemon, Parmesan and toasted almonds for a plate that disappears in about four minutes.

Ingredients

• 1.5 lb Brussels sprouts
• 3 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

• 1/3 cup balsamic vinegar
• 3 tbsp honey
• 1 tbsp unsalted butter
• 1/2 tsp red pepper flakes
• 1 clove garlic, finely grated
• 1 pinch kosher salt

• 2 tbsp sliced almonds, toasted
• 1/3 cup finely grated Parmesan
• 2 tsp fresh lemon juice
• 1 tbsp chopped fresh mint or parsley
• flaky sea salt, for serving

Instructions

1. Slide a heavy rimmed sheet pan onto the middle rack and heat the oven to 450°F (230°C). Let the empty pan preheat for at least 15 minutes — a hot pan is what gives you the deep-fried-style sear.
2. Trim the dry stem end from each Brussels sprout and halve them lengthwise (quarter any that are larger than a golf ball). Keep every loose leaf that falls off; those turn into the crispiest chips. Dry everything thoroughly with a towel — surface water means steam, and steam means soft sprouts.
3. In a large bowl, toss the halved sprouts and loose leaves with the olive oil, 3/4 tsp kosher salt and the black pepper until every surface is lightly slicked.
4. Carefully pull out the hot pan. Working quickly, arrange the sprouts cut-side down in a single layer with a little space between them; scatter the loose leaves in the gaps. Do not crowd the pan — use two pans if needed. Roast 18 to 24 minutes without stirring, until the cut sides are deeply browned, almost mahogany, and the outer leaves are dark and brittle.
5. While the sprouts roast, make the glaze: combine the balsamic vinegar, honey, red pepper flakes and a pinch of salt in a small saucepan over medium heat. Simmer 4 to 6 minutes, swirling occasionally, until reduced by about half and syrupy enough to coat the back of a spoon. Kill the heat, then whisk in the butter and grated garlic. Keep warm.
6. Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until golden and fragrant. Transfer to a plate immediately.
7. The moment the sprouts come out of the oven, tip them into a wide bowl, add the lemon juice and about three-quarters of the warm glaze, and toss fast — 10 to 15 seconds, just enough to coat. Tossing while blazing hot lets the glaze set on contact instead of soaking in.
8. Pile onto a serving platter (never a deep bowl — trapped steam softens the leaves). Drizzle the remaining glaze over the top, shower with Parmesan, toasted almonds, herbs and a pinch of flaky salt. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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