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Ingredients
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Brussels Sprouts
Honey-Aleppo Glaze
Finishing & Garnish
Method
Brussels Sprouts
- 1
Prepare sprouts
Preheat oven to 425°F (220°C). Trim the stem ends of the brussels sprouts and remove any loose or yellowed outer leaves. If sprouts are large, halve them lengthwise so cut side will roast; leave small ones whole.
- 2
Toss with oil and season
In a large bowl, toss the trimmed sprouts with 2 tablespoons extra-virgin olive oil, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper until evenly coated.
- 3
Roast
Spread sprouts cut-side down in a single layer on a rimmed baking sheet. Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once at about 10–12 minutes, until deeply browned on outer leaves and tender when pierced with a fork.
Honey-Aleppo Glaze
- 4
Mince garlic
While sprouts roast, finely mince 1 clove garlic (or grate it) so it can release flavor quickly in the glaze.
- 5
Combine glaze ingredients
In a small saucepan or skillet over low heat, combine 2 tablespoons honey, 1 teaspoon Aleppo pepper, 1 tablespoon sherry vinegar, 1 tablespoon unsalted butter, minced garlic, and 1/4 teaspoon salt. Warm gently, stirring, until butter melts and honey thins, about 1–2 minutes. Do not boil; the goal is to meld flavors and slightly soften the garlic.
- 6
Taste and adjust
Taste the glaze and adjust seasoning: add a pinch more Aleppo pepper for heat, a touch more vinegar if it needs brightness, or an extra 1/2 teaspoon honey for sweetness.
Finish & Serve
- 7
Toss sprouts with glaze
When brussels sprouts are roasted, transfer the hot sprouts back to the bowl (or keep on the baking sheet if preferred). Pour the warm honey-Aleppo glaze over them and toss gently to coat so the glaze lightly caramelizes on the hot sprouts, about 30 seconds to 1 minute of tossing.
- 8
Add garnishes
Transfer glazed sprouts to a serving platter. Sprinkle 2 tablespoons toasted sliced almonds, 1 tablespoon chopped fresh parsley, and 1 teaspoon lemon zest over the top. Finish with an optional pinch (1/4 teaspoon) of flaky sea salt if desired.
- 9
Serve
Serve immediately while warm as a side. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a skillet to refresh the glaze.