Roasted Brussels sprouts with walnuts and honey glaze
oven, knife, cutting board, fine grater, baking sheet, paring knife, frying pan (small), cooking spoon, paper towels
How to chop nuts
How to reach the perfect temperature for frying
How to prepare Brussels sprouts
3 easy ways to juice a lemon
Nutrition per serving
- 16⅔ g walnuts
- ⅓ lemon
- ⅓ kg Brussels sprout
- 1 tbsp vegetable oil
- cutting board
- fine grater
- baking sheet
Preheat the oven to 220°C/425°F. Roughly chop walnuts and set aside. Zest lemon and set aside. Remove the outer layer of all the sprouts and trim the tough bottom, leaving them whole. Transfer all trimmed Brussels sprouts to a baking sheet. Toss with vegetable oil and season with salt and pepper.
- paring knife
Roast brussels sprouts for approx. 15 min. Carefully shake the baking sheet to move the sprouts around and continue to roast for approx. 10 min. more. Shake baking sheet again, reduce oven temperature to 175°C/350°F, and roast approx. 15 min. more. The Brussels sprouts should be crispy and deeply browned all over, and a paring knife should slide through the center of the sprout easily. If not, roast in 5 min. intervals until tender, then remove from the oven and set aside.
- olive oil (for frying)
- frying pan (small)
- cooking spoon
- paper towels
Transfer walnuts to a small, dry frying pan over medium heat. Toss with a little bit of olive oil and toast, stirring often, until golden brown and fragrant, approx. 8 min. Remove and set aside. Wipe out the pan and return to medium heat.
- 33⅓ g honey
- 26⅔ ml sherry vinegar
Add honey to the wiped out frying pan and bring to a simmer. Stir often, until the honey is slightly foamy and warmed through, then remove from heat and add sherry vinegar, stirring constantly until sauce is smooth.
- 1 tbsp butter
Return sauce to medium heat, add butter, and season with salt. Let cook, stirring constantly, until the glaze is thickened and glossy, approx. 5 min. Remove from heat and add toasted walnuts. Drizzle honey glaze over the roasted Brussels sprouts, tossing to combine. Transfer to a serving platter, sprinkle with lemon zest, and serve. Enjoy!