Roasted Brussels sprouts with walnuts and honey glaze

Based on 16 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
40
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 kg Brussels sprout
50 g walnuts
100 g honey
lemon
3 tbsp vegetable oil
80 ml sherry vinegar
3 tbsp butter
salt
pepper
olive oil (for frying)
Metric
Imperial

Utensils

  • oven
  • knife
  • cutting board
  • fine grater
  • baking sheet
  • paring knife
  • frying pan (small)
  • cooking spoon
  • paper towels

Nutrition per serving

Cal
310
Protein
7 g
Fat
20 g
Carb
31 g
  • Step 1/5

    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.
    • 50 g walnuts
    • lemon
    • 1 kg Brussels sprout
    • 3 tbsp vegetable oil
    • salt
    • pepper
    • oven
    • knife
    • 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.

  • Step 2/5

    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.
    • 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.

  • Step 3/5

    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.
    • 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.

  • Step 4/5

    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.
    • 100 g honey
    • 80 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.

  • Step 5/5

    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!
    • 3 tbsp butter
    • salt

    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!