Caramelized Brussels sprouts

Photo: Well Plated

Honey, balsamic and Dijon tossed on raw, so the glaze caramelizes in the oven instead of being added after. Sticky, a little sharp, and done on one pan.

From Erin Clarke at Well Plated · @wellplated

The mustard keeps the honey from being cloying, and the upper rack gives you real char.

You need

• 2 lb (900 g) Brussels sprouts, trimmed and halved
• 3 tbsp honey or pure maple syrup
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp ground black pepper

How to make it

1. Set a rack in the upper third of the oven and heat it to 400°F (200°C). Line a large baking sheet with foil or parchment; the honey glaze is sticky.
2. Pile the sprouts in the middle of the pan and add the honey, vinegar, mustard, oil, salt and pepper. Toss with your hands until every sprout is coated.
3. Spread into a single layer and turn the sprouts cut side down for the most crisp.
4. Bake 20 to 30 minutes, tossing and turning the pan around halfway, until the outsides are charred and crisp and the centers are fork-tender. Watch the last 5 minutes: the honey goes from caramel to burnt quickly.
5. Season with a pinch more salt and pepper right out of the oven and serve.

Written in our own words from Erin Clarke's recipe, with their quantities. The original: Caramelized Brussels sprouts, Well Plated.

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