I Tested Molly Baz's Roasted Brussels Sprouts with Warm Honey Glaze: Bon Appétit Recipe Review

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. Remove Glaze from Heat

   Turn off the heat and set the saucepan aside.

   Time: PT1M

10. 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

11. Add Scallions

    Add the sliced scallions to the bowl and give a quick toss.

    Time: PT1M

12. 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