A very Brooklyn-y side dish
Roasted brussels sprouts are a signature item on many menus at my favorite Brooklyn restaurants. They may also come with added health benefits, including the potential to reduce the risk of cancer, decrease inflammation, and improve blood sugar control.
What is Mike's Hot Honey?
This recipe calls for one of Brooklyn's finest creations - Mike's Hot Honey. If you haven't experienced Mike's Hot Honey yet, you should probably order a bottle ASAP and squeeze it all over your next artisanal pizza like us locals do here in NY. I can't think of a pizza joint in Brooklyn that doesn't offer some version of Mike's Hot Honey with pepperoni or something close to it. If you don't have a bottle on hand and are curious to try the recipe, you can probably get close to the experience by simply adding a teaspoon of red pepper flakes to your honey in the following recipe.
Mike's hot honey brusselS sprouts
by Molly Baz for Bon Appétit
adapted by Fay Walsh
½ lb. brussels sprouts, trimmed, halved
¼ cup extra-virgin olive oil
½ tsp. kosher salt, plus more
Freshly ground black pepper
¼ cup Mike's Hot Honey
â…“ cup sherry vinegar or red wine vinegar
3 Tbsp. unsalted butter
1 tsp. finely grated lemon zest
Flaky Sea Salt for garnish
Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Meanwhile, bring Mike's Hot Honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
Remove from heat and add vinegar and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
Transfer brussels sprouts to a large bowl. Add glaze and toss to combine. Transfer to a platter and top with lemon zest and flaky sea salt.
Recipe adapted from Bon Appétit