Roasted Brussels Sprouts with Honey-Butter Glaze
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They are a fad and for good reason.  Brussels sprouts have made a comeback and restaurants from plain to fancy are featuring them.  Bars are serving them like peanuts to stimulate thirst.  This recipe includes a glaze with the zing of red wine vinegar.  So…, Brussels sprouts?  Yes, because anything can be made better with butter and honey. Ingredients: To roast: 1 ½ pounds Brussels sprouts, with stems cut off and then halved ¼ cup olive oil Salt and pepper to taste For the glaze: ¼ cup honey ⅓ cup red wine vinegar ¾ teaspoon red pepper flakes, or to taste 3 tablespoons no salt butter Salt to taste Optional garnish: 3 scallions, sliced thin on a diagonal about 1” long 1 teaspoon grated lemon zest (not good for low oxalate diets) -Or- The 3 green scallions along with matchstick-slivered ½ inch long red pepper strips. Christmas! Preheat your oven to 450 degrees – that’s right, 450, since we want those sprouts scorched. Place a baking sheet in the oven to preheat along with the oven.  A preheated sheet will help with the initial scorching. The sprouts are halved to get more surface area exposed for browning. Toss the sprouts in the olive oil and salt & pepper. Take care in removing the hot baking sheet from the preheated oven and throw the sprouts onto the sheet. If you are OCD and want to try to scorch the sprouts more evenly, and to go for evenly crispy edges, you may arrange each sprout individually with the cut side down on the sheet.  Feel immensely satisfied when each little sprout gives up a slight sizzle as it hits the hot surface. Pop the oiled sprouts in the hot oven for about 20 minutes.  Use the bottom rack in your oven so that the tops of the sprouts don’t brown too early.  On the bottom rack, they won’t really start to brown until the last 10 minutes so you must keep an eye on them and not go too far.  Your oven may be hotter than mine. While the sprouts are roasting, make up the glaze. Simmer only the honey in a small saucepan on medium-low heat for about 3-5 minutes.  Stir early and often since the high sugar content could burn the honey to goo in your saucepan.  We are going to change the flavor complexion of the honey towards a nuttier taste.  Its color will change to more of an amber and it may foam a bit.  All good. Remove the honey from the heat and add the vinegar and be prepared for more serious bubbling when the vinegar strikes. Put the honey-vinegar mixture back onto the heat and finish it with the butter.  Stir until combined and thickened a bit, about 3-5 minutes. Salt to taste. Remove the sprouts from the oven after about 20 minutes.  If they are mostly deep browned, they are also fork-tender with a bit of a crisp.  Toss the sprouts in the glaze in a big bowl and then serve on a platter to show off their brownness and sprinkle with the garnish.  Don’t blink, or they’ll be gone before you get yours. When doubling this recipe (and you will) you can cut back on the olive oil since you don’t need double the oil to toss and coat twice the number of sprouts.