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Roasted Brussels Sprouts with Warm Honey Glaze

Molly Baz
  • minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

Brussels sprouts

1 tsp

Lemon, zest

3

Scallions

1/4 cup

Honey

1

Black pepper, Freshly ground

1/2 tsp

Kosher salt

3/4 tsp

Red pepper flakes

1/4 cup

Olive oil, extra-virgin

1/3 cup

Sherry vinegar or red wine vinegar

3 tbsp

Butter, unsalted