Hot Honey Brown Butter Brussels Sprouts
This dish will convert even the most avid of brussels sprouts haters! The key to making delicious sprouts is roasting them at a very high temperature for a short amount of time and dressing them with something flavourful. The hot honey brown butter sauce is heaven. The honey adds a lovely sticky sweetness and the chilli cuts through the richness so beautifully.
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Scale
- 700g trimmed brussels sprouts, halved
- extra-virgin olive oil
- 50g salted butter
- 1 tbsp pul biber (also known as aleppo pepper)
- 1 large garlic clove, minced
- 50g honey
Instructions
- Place a large cast iron or heavy gauge roasting tin in the oven and preheat it to 230°C/210°C fan.
- Place the brussels sprouts in a large bowl. Drizzle lightly with extra-virgin olive oil, season with salt and pepper and toss to coat.
- Take the roasting tin out of the oven, tip in the brussels sprouts and shake into an even layer. Roast until softened and deeply browned, 20 to 25 minutes.
- Just before the sprouts are done, melt the butter over medium heat. It will bubble for a couple of minutes. As the bubbles die down, the milk solids will sink to the bottom and turn brown as they caramelise. When it gets to this stage, add the pul biber and garlic and cook, stirring constantly, for 1 minute.
- Stir in the honey and remove the saucepan from the heat. Season with salt and pepper, to taste.
- Transfer the roasted brussels sprouts to a mixing bowl, add the glaze and toss to coat. Transfer to a bowl to serve, then tuck in and enjoy!
Notes
If you can’t find pul biber, you can substitute it for regular chilli flakes, but halve the amount as it’s much spicer than pul biber.