I Tested Molly Baz's Roasted Brussels Sprouts with Warm Honey Glaze: Bon Appétit Recipe Review
I Tested Molly Baz's Roasted Brussels Sprouts with Warm Honey Glaze: Bon Appétit Recipe Review is a medium American recipe that serves 4. 200 calories per serving. Recipe by Geoffrey Alan on YouTube.
Prep: 25 min | Cook: 34 min | Total: 1 hr 8 min
Cost: $6.30 total, $1.57 per serving
Ingredients
- 1.5 pounds Brussels Sprouts (Trimmed and halved)
- 0.5 cup Olive Oil (For coating the sprouts)
- 1 teaspoon Kosher Salt (Seasoning for the sprouts)
- 1 teaspoon Freshly Ground Black Pepper (Seasoning for the sprouts)
- 3 pieces Scallions (Trimmed and sliced on a bias, using both white and green parts)
- 0.25 cup Honey (Base of the warm glaze)
- 0.5 teaspoon Red Pepper Flakes (Optional, adds gentle heat)
- 1 tablespoon Apple Cider Vinegar (Provides acidity in the glaze)
- 3 tablespoons Unsalted Butter (Enriches and thickens the glaze)
- 1 teaspoon zest Lemon (Fresh lemon zest for finishing brightness)
Instructions
Preheat Oven and Sheet Pan
Set the oven to 450°F (232°C) and place a half sheet pan inside to preheat.
Time: PT10M
Temperature: 450°F
Trim and Halve Brussels Sprouts
Remove the woody stem ends, then slice each sprout in half crosswise. Keep any loose leaves for later.
Time: PT10M
Season Sprouts
Place the halved sprouts in a large mixing bowl, add 1/2 cup olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss until evenly coated.
Time: PT3M
Slice Scallions
Trim the ragged ends off the scallions, then slice on a bias using both white and green parts. Set aside for finishing.
Time: PT2M
Roast Sprouts
Carefully remove the hot sheet pan from the oven, spread the seasoned sprouts flat‑side down in a single layer, and return to the oven on the bottom rack. Roast undisturbed for 20 minutes, then check for tenderness and give an additional 2 minutes if needed.
Time: PT22M
Temperature: 450°F
Start Honey Glaze
While the sprouts roast, place a small‑medium saucepan over medium‑high heat and add 1/4 cup honey. Bring to a gentle simmer, watching for bubbles.
Time: PT5M
Develop Amber Color
Reduce heat to medium‑low and continue cooking the honey for 3‑4 minutes until it turns a deep amber and becomes foamy, but not burnt.
Time: PT4M
Finish Glaze
Stir in red pepper flakes (if using), 1 tbsp apple cider vinegar, 3 tbsp unsalted butter, and a pinch of kosher salt. Increase heat to medium and whisk continuously for 3‑4 minutes until the mixture thickens and coats the back of a spoon.
Time: PT4M
Remove Glaze from Heat
Turn off the heat and set the saucepan aside.
Time: PT1M
Combine Sprouts and Glaze
Transfer the roasted sprouts to the large mixing bowl, pour the warm honey glaze over them, and toss gently to coat evenly.
Time: PT3M
Add Scallions
Add the sliced scallions to the bowl and give a quick toss.
Time: PT1M
Finish with Lemon Zest
Zest a lemon directly over the sprouts (about 1 tsp) for a bright finish, then serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 3g
- Carbohydrates
- 20g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy, Honey
Ingredient Substitutions
- Instead of Brussels Sprouts: Broccoli florets
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Scallions: Green onions, Chives
- Instead of Honey: Maple syrup
- Instead of Red Pepper Flakes: Cayenne pepper (use less)
- Instead of Apple Cider Vinegar: White wine vinegar, Lemon juice
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Lemon: Lime zest
Equipment Needed
- Half Sheet Pan
- Large Mixing Bowl
- Small to Medium Saucepan
- Cutting Board
- Chef's Knife
- Tongs
- Microplane Zester (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Preheat Oven and Sheet Pan
- Trim and Halve Brussels Sprouts
- Roast Sprouts
- Develop Amber Color
- Finish Glaze
- Combine Sprouts and Glaze
- Finish with Lemon Zest
Chef Tips from the Video
- A dark, well‑seasoned sheet pan accelerates caramelization; a shiny new pan may need a few extra minutes.
- For extra crunch, sprinkle toasted chopped pistachios or toasted breadcrumbs just before serving.
Troubleshooting
Sprouts are soggy instead of crisp
Do not halve the sprouts; roast whole halves cut‑side down on a dark, pre‑heated sheet pan and avoid stirring during the first 20 minutes.
Glaze is too thin
Continue cooking the glaze over medium heat, whisking constantly, until it coats the back of a spoon.
Glaze becomes too thick and grainy
Add a teaspoon of warm water or extra honey and whisk vigorously to smooth it out.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet to restore crispness.
Freezer: Not recommended; texture becomes soggy after freezing.
Room temperature: Can sit at room temperature for up to 2 hours, but will lose crispness.
Make-Ahead Tips
- Roast the Brussels sprouts up to 30 minutes ahead and keep warm; reheat briefly before glazing.
- The honey glaze can be prepared up to 2 hours ahead; gently rewarm over low heat before tossing.
Frequently Asked Questions
What is the cultural significance and history of roasted Brussels sprouts with warm honey glaze in American cuisine?
Roasted Brussels sprouts have become a staple side dish in modern American holiday meals, especially Thanksgiving, where the sweet‑tart honey glaze adds a contemporary twist to the traditional vegetable side.
What are traditional regional variations of Brussels sprout side dishes in the United States?
In the Midwest, Brussels sprouts are often tossed with bacon and maple syrup; in the Pacific Northwest, they may be paired with toasted nuts and a lemon‑butter sauce, while the East Coast frequently features a honey‑vinegar glaze similar to this recipe.
How is roasted Brussels sprouts with warm honey glaze traditionally served in American Thanksgiving meals?
It is typically served hot on a large platter alongside other vegetables, allowing guests to help themselves. The dish is often garnished with fresh herbs, lemon zest, or toasted nuts for added texture and flavor.
What occasions or celebrations is roasted Brussels sprouts with warm honey glaze traditionally associated with in American culture?
Besides Thanksgiving, this dish appears at Christmas dinners, New Year’s gatherings, and casual weekend family meals where a bright, sweet‑savory vegetable side is desired.
How does roasted Brussels sprouts with warm honey glaze fit into the broader American side‑dish tradition?
It exemplifies the American trend of elevating simple vegetables with bold flavors—combining caramelization, acidity, and a hint of heat—to create a crowd‑pleasing side that balances richness and freshness.
What are the authentic traditional ingredients for roasted Brussels sprouts with warm honey glaze versus acceptable substitutes?
Traditional ingredients include fresh Brussels sprouts, olive oil, honey, apple cider vinegar, butter, salt, pepper, and optional red pepper flakes. Substitutes can be vegetable oil for olive oil, maple syrup for honey, or lemon juice for vinegar while maintaining the flavor profile.
What other American dishes pair well with roasted Brussels sprouts with warm honey glaze?
It pairs beautifully with roasted turkey, honey‑glazed ham, creamy mashed potatoes, or a rich mushroom gravy. For a vegetarian spread, serve alongside a quinoa‑wild rice pilaf or a creamy cauliflower mash.
What makes roasted Brussels sprouts with warm honey glaze special or unique in American cuisine?
The combination of high‑heat caramelization, a glossy honey‑vinegar glaze, and a finishing burst of lemon zest creates a layered sweet‑sour‑spicy profile that stands out among more conventional butter‑only preparations.
What are the most common mistakes to avoid when making roasted Brussels sprouts with warm honey glaze?
Common errors include cutting the sprouts too small (which leads to sogginess), stirring them during the first 20 minutes of roasting (preventing caramelization), and over‑cooking the honey glaze until it burns. Follow the timing and keep the pan hot for best results.
Why does this recipe use a dark, pre‑heated sheet pan instead of a shiny new one for roasting Brussels sprouts?
A dark, seasoned pan conducts heat more evenly and promotes faster Maillard browning, giving the sprouts a deeper caramel color. A shiny pan reflects heat, often requiring a longer roast time to achieve the same level of crispness.
What does the YouTube channel Geoffrey Alan specialize in?
The YouTube channel Geoffrey Alan focuses on testing and comparing popular restaurant and cookbook recipes, offering detailed taste tests, technique breakdowns, and practical home‑cooking tips for a wide range of dishes.
How does the YouTube channel Geoffrey Alan's approach to recipe testing differ from other cooking channels?
Geoffrey Alan emphasizes side‑by‑side comparisons of multiple versions of the same dish, providing objective taste evaluations and highlighting subtle differences in technique, rather than solely presenting a single recipe walkthrough.
Last updated: August 30, 2026
