Today I'm testing Molly Baz's recipe for Roasted Brussels Sprouts with Warm Honey Glaze developed from the Bon Appétit Test Kitchen. If you're like me, you saw Claire Saffitz and Christina Chaey inadvertently recreate Molly's BA Brussels sprouts recipe during the Making Perfect Thanksgiving series. Since then, I'd been curious which roasted Brussels sprouts recipe was better: Claire & Christina's Brussels sprouts or Molly's Brussels sprouts. Let me show you step by step how to make Brussels sprouts following the recipe from Molly Baz. The warm, sticky, honey glaze has the perfect amount of sweet and sour to leave you wanting more.
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INGREDIENTS
1½ lb. brussels sprouts, trimmed, halved
¼ cup extra-virgin olive oil
½ tsp. kosher salt, plus more
Freshly ground black pepper
¼ cup honey
⅓ cup sherry vinegar or red wine vinegar
¾ tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest
Tags: #BonAppétit #MollyBaz #BrusselsSprouts
