Roasted Brussels Sprouts With Honey, Almonds and Chile
Published Nov. 16, 2022
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- ⅓cup extra-virgin olive oil
- 3 to 4tablespoons honey
- 3tablespoons apple cider vinegar
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 2pounds brussels sprouts, trimmed and halved (or quartered if large)
- 1small red Fresno chile, very thinly sliced, seeds discarded
- 1orange
- ⅓cup chopped smoked almonds (or other nuts; see Tip)
Nutritional analysis per serving (8 servings)
203 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 5 grams protein; 385 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees and set a large sheet pan in the oven.
- Step 2
In a large bowl, whisk together the olive oil with 2 tablespoons honey, 1 tablespoon vinegar, 1 teaspoon salt and ¾ teaspoon pepper.
- Step 3
Add the brussels sprouts to the dressing and toss to coat. (Be sure to add any precious outer leaves that fell off during slicing; they’ll crisp up in the oven and add tons of texture.)
- Step 4
Add the brussels sprouts to the hot sheet pan (you should hear a satisfying sizzle), push them around into an even layer and bake them until tender and charred in spots, about 25 minutes.
- Step 5
While the brussels sprouts roast, prepare the chile garnish: Combine the chile and remaining 2 tablespoons vinegar in a small bowl and set aside. (The vinegar’s acidity will tame the chile’s heat.)
- Step 6
Once the brussels sprouts have roasted, season to taste with salt and pepper. (You may be surprised how much seasoning they need.)
- Step 7
Transfer the brussels sprouts to a serving platter or bowl. Drizzle with 1 to 2 tablespoons honey. Finely grate the zest of the orange over the brussels sprouts, then quarter the orange and squeeze one portion over the sprouts. Top with the nuts and, using a fork, distribute the chiles on top (discarding the vinegar or saving it for another use). Enjoy hot or at room temperature.
- If you can’t find smoked almonds, toast ¼ cup coarsely chopped walnuts, pecans, plain almonds, macadamia nuts or pine nuts in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl and toss with ¼ teaspoon smoked paprika; season with salt and pepper and let cool before garnishing.
Private Notes
Comments
Not sure if the discrepancy was intentional, but it does aptly highlight that it would be a good idea to eyeball amounts instead of measuring exactly anyway, given that almonds/walnuts/pine nuts all fill cup measures differently (1/4 or 1/3 a cup of walnuts isn't the same as 1/3 a cup of pine nuts) - it's also hard to predict how much sprouts will shrink during roasting. Since the nuts are a final garnish, it would be easy to just sprinkle bit by bit until it looks good to the cook.
Jalapeno is your best option. In terms of taste, when they are young and green, the Fresno and the jalapeño have a comparable bright crisp taste and medium heat. The differences come with aging.
You could try serrano chiles. Sometimes they can even be found in red, though most are green when in the stores.
I cooked it as the recipe says. It was delicious. And my husband is a very picky eater and he also loved it.
Kind of a lot of orange flavor, maybe a tiny bit less honey at the end and less (or no) orange juice. Else very good.
Could you use chili crisp in the dressing instead of a chili?
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