Thanksgiving Sides: Brussels Sprouts in Honey Butter with Chili Flakes

Brussell Sprouts in Honey Butter with Chili FlakesI just ate a pound of brussels sprouts.  By myself.  It didn’t even take that long.  They were roasted in honey butter then showered with red chili pepper flakes and salt.  They were soft and tender with a honey charred glaze cut by pops of salty spiciness.  Before I knew it, the entire pound of brussels sprouts was gone.

How can you not like brussels sprouts?  Rajat made some vague comments about the texture and the taste…it doesn’t make sense to me.  The texture is soft and chewy and the taste a mellower, nuttier version of cabbage.  And the smell alone of the brussels sprouts roasting in the honey butter should be enough to convert the staunchest of brussels sprouts haters into popping one into their mouth.  They will immediately be transformed into a brussels sprouts lover.

And if they aren’t?

All the more brussels sprouts for you.  That’s sure to make for a happy Thanksgiving.

Brussels Sprouts Roasted in Honey Butter with Chili Flakes

Serve these brussels sprouts hot out of the pan.  You could shower these with some shredded parmesan cheese but I thought they were delicious on their own.

1 pound brussels sprouts
Tablespoon butter
Tablespoon honey
Sea salt
Sprinkle of red chili flakes

1. Trim any loose or yellow leaves from the sprouts.  Cut the stem off of each brussels sprout and then cut each one in half.

2. In a small bowl, mix a tablespoon of soft butter (microwave it for 10-20 seconds if it’s coming straight from the refrigerator) with a tablespoon of honey.

3. Heat a wide, flat skillet on medium heat.  Add the honey butter and allow to bubble and melt then add the brussels sprouts.  Arrange the brussels sprouts cut side down in a single layer.  Cook for about 8-10 minutes uncovered until the cut side gets golden and a little charred.

4. Sprinkle chili flakes and a generous amount of salt over the brussels sprouts.

5. Stir the brussels sprouts around so most of them turn over cut side up.  Add two tablespoons of water and cook covered for another 3-5 minutes until the brussels sprouts are soft through and through.  Test one by poking it with a fork.

6. Adjust for salt and spice. Serve hot.

Looking for other vegetarian/vegan Thanksgiving dishes?  Here are a few links that I’ve bookmarked:

Julia Moskin’s Show-Off Sides to Rival the Pull of a Drumstick

Kalyn’s Kitchen’s Low-Glycemic Holiday Recipe Ideas

Holiday Vegetarian Main Courses from Whole Foods

Thanksgiving Tofu Loaf from The Kitchn

12 responses to “Thanksgiving Sides: Brussels Sprouts in Honey Butter with Chili Flakes”

  1. That sounds awesome! I also love Brussel sprouts. I think they are just like cabbage, as you said. I have to make that!

  2. Oh MY! My grandmother, in her much later years, discovered the wonders of roasting brussels sprouts and taught me. For several years, my husband and 2 little ones would devour a huge bag of sprouts (probably a pound or so) in one sitting. But the kids have fallen off it a little bit. Honey butter might be just the trick to bring them back into the fold.
    Plus, about a month ago I got crazy for honey butter and made a couple sticks worth. Then I didn’t have anything to put it on!

    Thank you thank you!

  3. I love, love, love brussels sprouts and yes, I can see myself eating a pound of them in minutes 🙂 Especially when they look so good. I have to try these with maple syrup.

  4. tried this recipe tonight and yes I ate a whole lot of them all by myself! Will try them next time with a little chopped carmelized garlic along with the honey butter. Delish! thanks for the recipe 🙂

  5. This looks really good.. My husband loves brussel sprouts but I can never get them just right. I think the garlic is the trick! I can’t wait to try this recipe.. looks good grilled with some steaks.

  6. This has to be my favorite brussel sprouts recipe of all time. This is the only way we make them now and we end up gobbling up the whole lot within minutes. Thank you for this recipe!

  7. I made these tonite and they were so good. I only made 8 oz of brussel sprouts and used olive oil insted of the butter they were delicious will definetely make these again. thank you.
    Also used hot pepper flakes instead of chili flakes.

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