Bourbon Brussels Sprouts Recipe

Prep sprouts

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Cut larger sprouts in half lengthwise so halves are roughly uniform in size; leave small ones whole.

Toss sprouts with 2 tbs olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a large bowl so they are evenly coated.

Spread the sprouts cut-side down on a rimmed baking sheet in a single layer (use two sheets if crowded). Roast in the preheated oven for 20–25 minutes, until outer leaves are deeply browned and centers are tender when pierced with a knife. Shake the pan or stir once halfway through to promote even browning.

Make glaze

While the sprouts roast, combine 2 tbs unsalted butter in a small saucepan over medium heat. When the butter melts, add 3 tbs bourbon, 2 tbs packed brown sugar, 1 tbs maple syrup, 1 tbs apple cider vinegar, 1 tsp soy sauce, 2 tsp minced garlic, 1 tsp grated ginger and 1/4 tsp crushed red pepper flakes. Stir to combine.

Bring the mixture to a gentle simmer and cook 3–4 minutes, stirring occasionally, until slightly reduced and fragrant. To thicken, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry; whisk slurry into the simmering glaze and cook 30–60 seconds until glossy and slightly thickened. Remove from heat. (If you prefer no alcohol, substitute an additional 1 tbs apple cider or chicken stock and a splash extra water.)

Taste the glaze and adjust: add more vinegar for brightness, more maple or brown sugar for sweetness, or a pinch of salt as needed. Let the glaze cool slightly so it will cling to the sprouts rather than running off.

When Brussels sprouts are roasted, transfer the baking sheet to the stovetop or keep on the warm oven rack and spoon the bourbon glaze evenly over the sprouts. Toss gently (use tongs or two spoons) to coat each sprout. Return to oven for 2–3 minutes to set the glaze and marry flavors, or place under the broiler 1–2 minutes for extra caramelization—watch closely to avoid burning.

Remove from oven. If using, sprinkle 1/4 cup toasted pecans or walnuts over the sprouts for crunch and drizzle 1 tsp fresh lemon juice to brighten the flavors. Finish with flaky sea salt to taste.

Transfer to a serving dish and serve warm. Leftovers keep tightly covered in the refrigerator for up to 3 days; reheat gently in a skillet to preserve texture.