Orange and Honey Glazed Brussel Sprouts

35 min · Serves 4

Based on a recipe from Created by the Florida Department of Citrus, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 5 cupsBrussels sprouts, trimmed and halved
• 29.6 mlolive oil
• 1.2 mlsalt
• 1.2 mlground black pepper
• ½ cuporange juice
• 14.8 mlapple cider vinegar
• 14.8 mlhoney
• 4.9 mlchili paste
• 9.9 mlgrated lemon zest (optional)

How to cook it

1. Place a rimmed baking sheet on the center rack and preheat the oven to 450°F (230°C).
2. In a large bowl, toss the halved Brussels sprouts with the olive oil, salt, and ground black pepper until evenly coated.
3. Carefully remove the hot baking sheet from the oven, arrange the Brussels sprouts cut-side down in a single layer, and roast for 20 minutes, turning halfway through, until browned and tender when pierced with a fork.
4. While the sprouts roast, combine the orange juice, apple cider vinegar, honey, and chili paste in a small saucepan set over medium-high heat.
5. Bring the glaze mixture to a boil and simmer for 5 to 10 minutes until bubbling, thick, and syrupy, then remove the saucepan from the heat to cool slightly.
6. Transfer the roasted Brussels sprouts to a bowl, pour the thickened glaze over them, and toss thoroughly to coat.
7. Transfer the glazed sprouts to a serving dish and scatter the grated lemon zest over the top.

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