Roasted Brussels sprouts with honey glaze

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 4 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper, freshly ground
• 4 tbsp honey
• 5 tbsp sherry vinegar or red wine vinegar
• 3 tbsp butter
• ½ tsp chili flakes
• 1 tbsp lime juice
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 230°C with the grill function and place a deep-sided baking tray on the lowest rack. Wash the Brussels sprouts, remove the outer leaves, and halve the florets. Place them in a bowl and mix with olive oil, salt, and pepper. Once the oven is sufficiently preheated, remove the hot baking tray from the oven and arrange the Brussels sprouts cut-side down on the tray. Return the tray to the oven on the lowest rack for 20-25 minutes, until the sprouts are soft and deeply browned. Meanwhile, bring the honey to a boil in a small saucepan. Reduce the heat to medium and cook for 3-4 minutes, stirring regularly, until the honey turns an amber color but is not burnt (it may foam, but that’s okay). Now remove the pan from the heat, add the vinegar and chili flakes, and stir the sauce until smooth. Then return the pot to the stove over medium heat, add the butter, a pinch of salt, and the lime juice, and bring back to a boil. Continue stirring constantly until the glaze is glossy, fluffy, and slightly thickened. This usually takes another 3-4 minutes. Finally, transfer the Brussels sprouts to a large bowl and toss with the glaze. Because these roasted Brussels sprouts are both tart and sweet, they’re a perfect side dish for meat dishes.