Bramble & Butter Magazine

These crispy, caramelized Brussels sprouts are tossed in a bold, sweet-and-spicy glaze made with honey, Dijon mustard, sriracha, and white wine vinegar. Roasted under the broiler for a golden finish, this vibrant side dish is a guaranteed crowd-pleaser—perfect for weeknight dinners or spicing up your holiday spread.

Ingredients

• 1 tablespoon olive oil
• 16 oz Brussels sprouts, cleaned and quartered
• ¼ cup good-quality honey
• ⅛ cup sriracha
• 1 tablespoon country-style coarse Dijon mustard; regular Dijon is just fine.
• 1 teaspoon white wine vinegar
• 1/8 teaspoon of course kosher salt
• 1/8 teaspoon of fresh ground pepper.
  

Prepare the Glaze

In a small bowl, whisk together the honey, sriracha, Dijon mustard, and white wine vinegar until smooth. Set aside.

Sauté the Brussels Sprouts

1. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat.
2. Add the quartered Brussels sprouts and sauté for 8–10 minutes, stirring occasionally, until they’re tender and slightly browned.

Glaze & Broil

1. Pour the prepared glaze over the sautéed sprouts, tossing gently to coat.
2. Place the skillet under the broiler on high heat, positioning it on the top oven rack.
3. Broil for 2–4 minutes, or until the tops are browned and caramelized to your liking. Watch closely to prevent burning.
4. Add salt and pepper to taste!

Enjoy!

Serve these Brussels sprouts hot, straight from the skillet. They’re sweet, spicy, and wonderfully crispy—an easy way to elevate your veggie game. 🌶️🥬✨