Roasted Brussels Sprouts With Honey, Almonds and Chile
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- ⅓cup extra-virgin olive oil
- 3 to 4tablespoons honey
- 3tablespoons apple cider vinegar
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 2pounds brussels sprouts, trimmed and halved (or quartered if large)
- 1small red Fresno chile, very thinly sliced, seeds discarded
- 1orange
- ⅓cup chopped smoked almonds (or other nuts; see Tip)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
203 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 5 grams protein; 385 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 425 degrees and set a large sheet pan in the oven.
- Step 2
In a large bowl, whisk together the olive oil with 2 tablespoons honey, 1 tablespoon vinegar, 1 teaspoon salt and ¾ teaspoon pepper.
- Step 3
Add the brussels sprouts to the dressing and toss to coat. (Be sure to add any precious outer leaves that fell off during slicing; they’ll crisp up in the oven and add tons of texture.)
- Step 4
Add the brussels sprouts to the hot sheet pan (you should hear a satisfying sizzle), push them around into an even layer and bake them until tender and charred in spots, about 25 minutes.
- Step 5
While the brussels sprouts roast, prepare the chile garnish: Combine the chile and remaining 2 tablespoons vinegar in a small bowl and set aside. (The vinegar’s acidity will tame the chile’s heat.)
- Step 6
Once the brussels sprouts have roasted, season to taste with salt and pepper. (You may be surprised how much seasoning they need.)
- Step 7
Transfer the brussels sprouts to a serving platter or bowl. Drizzle with 1 to 2 tablespoons honey. Finely grate the zest of the orange over the brussels sprouts, then quarter the orange and squeeze one portion over the sprouts. Top with the nuts and, using a fork, distribute the chiles on top (discarding the vinegar or saving it for another use). Enjoy hot or at room temperature.
Tip
- If you can’t find smoked almonds, toast ¼ cup coarsely chopped walnuts, pecans, plain almonds, macadamia nuts or pine nuts in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl and toss with ¼ teaspoon smoked paprika; season with salt and pepper and let cool before garnishing.
Private Notes
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Cooking Notes
RoLo
Not sure if the discrepancy was intentional, but it does aptly highlight that it would be a good idea to eyeball amounts instead of measuring exactly anyway, given that almonds/walnuts/pine nuts all fill cup measures differently (1/4 or 1/3 a cup of walnuts isn't the same as 1/3 a cup of pine nuts) - it's also hard to predict how much sprouts will shrink during roasting. Since the nuts are a final garnish, it would be easy to just sprinkle bit by bit until it looks good to the cook.
Jeff
Jalapeno is your best option. In terms of taste, when they are young and green, the Fresno and the jalapeño have a comparable bright crisp taste and medium heat. The differences come with aging.
Alisan
You could try serrano chiles. Sometimes they can even be found in red, though most are green when in the stores.
bowie
25 minutes of roasting at 425 was too much for me. They were well cooked and browned when I checked them at 13 minutes.
Granny Smith
My experience with roasted Brussels sprouts is that they need to be served very soon after they're done. Aside from prepping all the ingredients is there any way to have most of this done ahead of time?
Beachwriter
Oh, NYT, you did it again. Too little oil or fat, a common problem on your site. The sprouts were dry and chewy at 25 minutes. A bit more oil and more time... turned out too dark and bitter. We would have been heartbroken but there was wild caught king salmon fresh off the boat, so we counted our blessings and opened a fine Vouvray. Cheers
SFCook
You can substitute jalapeño (red or green) for a Fresno chili.
Su
Freezing this dish isn't a good idea. The sprouts will become mushy, and the almonds will absorb moisture and turn soft.
Ford Greene
Great recipe. Agree measurements need not be precise. Baked for the full 20. The magic of it is in the oil, vinegar, honey and orange. Wonderful brothy texture and savory flavor. Next time I might add some pancetta or a little bacon. Definitely a do again.
Linda Levin
We are Brussels sprouts lovers here and most often simply glaze in Maple syrup after cooking with olive oil and kosher salt. These were delicious. Roasting at 425 had them done in 20 minutes, however, as others have indicated.
Judy
Fresno chiles are 2,500-10,000 on the Scoville scale, and Jalapeños are 2,000-8,000. Pretty big range but Jalapeños are a good substitute for Fresno for heat, if not color (red vs. green). Serranos are 10,000-23,000 on the Scoville scale, so they will bring more heat than the Fresnos called for in the recipe. I'm making this tonight!
Cindy
I cooked it as the recipe says. It was delicious. And my husband is a very picky eater and he also loved it.
Me
Kind of a lot of orange flavor, maybe a tiny bit less honey at the end and less (or no) orange juice. Else very good.
Susan
Could you use chili crisp in the dressing instead of a chili?
Laura G
They burned to a crisp after 20 minutes. Definitely either temp is too high or, I’m thinking more likely they need less time. I used average sized sprouts and my oven temp is accurate
Baker
I had a similar experience to Bowie, the sprouts were way over cooked after 25 min at 425. I used convection, so I plan to drop temp to 400 and check on them at 5 minute intervals. Great recipe otherwise! And even overcooked, my family really enjoyed these.
Joel
If making a 1 pound: use about 1/3 hot pepper& a little more than 1/2 the recipe for the marinade ( be generous), . Add the orange zest & orange( clementine) at the end &toss together Excellent
john
Has anyone actually roasted brussel sprouts at 425 for 25 minutes with a decent outcome??
kate
Excellent accompaniment to roast duck with orange and ginger (NYT)…. Agree this needs to be served shortly after roasting for best texture.
Camille
Everyone I cooked for loved these Brussels sprouts! I skipped the extra honey and orange zest/juice at the end and they turned out delicious
Linda Levin
We are Brussels sprouts lovers here and most often simply glaze in Maple syrup after cooking with olive oil and kosher salt. These were delicious. Roasting at 425 had them done in 20 minutes, however, as others have indicated.
ColleenL
These were delicious! They cooked in about 15 minutes or a little less even (not 25), and tasted better hot than at room temperature to me. But the flavors were excellent, and it’s a very pretty dish.
Rebecca
Yum. Loved this and will make it again. Delicious mingling of flavors. Vinegar does help to tame the chili peppers. Used a serrano peppers because that’s what I had fresh from the garden. Easy prep and a quick roasting made for a great Thanksgivings side. But they were so good that they need a less elaborate meal to set them off.
Jeff
That Fresno chile, honey, and apple cider-vinegar dressing is really special. And the orange zest and juice provides bright contrast. Best brussels sprouts I've ever tasted.
Loved this!!!!!
That Fresno chili was HOT. I didn’t get oils off my fingers after washing (forgot to wear gloves) and after blowing my nose, found nostril and septum on fire! So, I submerged my nose in a bowl of milk. GOOD TIMES. Great recipe, tho. Next time, pass on the color and go jalapeño. (But, After they macerated in vinegar , delish and didn’t pose a problem.
Ira S
Regarding RoLo’s notes here, adding the nuts at the very last would also allow you to determine if any of your guests have a nut allergy prior to serving.
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