Recipe: Roasted Brussels Sprouts With Honey, Almonds and Chile, from New York Times Cooking

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers.

We are pleased to share Alexa Weibel's Roasted Brussels Sprouts With Honey, Almonds and Chile.

Though they're studded with fresh chile, these sprouts skew sweet with a hefty dose of honey. They're tossed with a simple honeyed vinaigrette before roasting, which caramelizes them and develops deep savory notes. To avoid soggy steamed sprouts, steer them straight toward searing by heating your sheet pan in the oven. When you add them to the hot pan, you'll know by the accompanying sizzle that they're on track. For a sunny jolt, these charred brussels sprouts are topped with a drizzle of honey, sliced chiles tempered with a splash of vinegar, smoky almonds and fresh orange zest and juice.

Roasted Brussels Sprouts With Honey, Almonds and Chile
By Alexa Weibel

Time: 30 minutes
Yield: 6 to 8 servings

Ingredients:
1/3 cup extra-virgin olive oil
3 to 4 tablespoons honey
3 tablespoons apple cider vinegar
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
2 pounds brussels sprouts, trimmed and halved (or quartered if large)
1 small red Fresno chile, very thinly sliced, seeds discarded
1 orange
⅓ cup chopped smoked almonds (or other nuts; see Tip)

Instructions:

Step 1. Heat the oven to 425 degrees and set a large sheet pan in the oven.

Step 2. In a large bowl, whisk together the olive oil with 2 tablespoons honey, and 1 tablespoon vinegar, 1 teaspoon salt and 3/4 teaspoon pepper.

Step 3. Add the brussels sprouts to the dressing and toss to coat. (Be sure to add any precious outer leaves that fell off during slicing; they'll crisp up in the oven and add tons of texture.)

Step 4. Add the brussels sprouts to the hot sheet pan (you should hear a satisfying sizzle), push them around into an even layer and bake them until tender and charred in spots, about 25 minutes.

Step 5. While the brussels sprouts roast, prepare the chile garnish: Combine the chile and remaining 2 tablespoons vinegar in a small bowl and set aside. (The vinegar's acidity will tame the chile's temper.)

Step 6. Once the brussels sprouts have roasted, season to taste with salt and pepper. (You may be surprised how much seasoning they need.)

Step 7. Transfer the brussels sprouts to a serving platter or bowl. Drizzle with 1 to 2 tablespoons honey. Finely grate the orange zest over the brussels sprouts, then quarter the orange and squeeze one portion over the sprouts. Top with the nuts and, using a fork, distribute the chiles on top (discarding the vinegar or saving it for another use). Enjoy hot or at room temperature.

Tip: If you can't find smoked almonds, you can work with what you have: Toast ¼ cup coarsely chopped walnuts, pecans, plain almonds, macadamia nuts or pine nuts in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl and toss with ¼ teaspoon smoked paprika; season with salt and pepper and let cool before garnishing.

Check out the "Sunday Morning" 2022 Food Issue Recipe Index for more menu suggestions, from all of the chefs, cookbook authors, flood writers and restaurateurs featured on our program.

And head to New York Times Cooking for more delicious Thanksgiving recipes.