Hot Honey Pistachio Brussels (Printable Page)
# What You Need:
→ Brussels Sprouts
01 -
500 g (1 lb) Brussels sprouts, trimmed and halved
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2 tbsp olive oil
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1/2 tsp sea salt
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1/4 tsp freshly ground black pepper
→ Pistachio Breadcrumb Topping
05 -
1/3 cup shelled pistachios, finely chopped
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1/2 cup fresh breadcrumbs (preferably from a rustic loaf)
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2 tbsp unsalted butter
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1 small garlic clove, minced
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1/4 tsp smoked paprika
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Pinch of salt
→ Hot Honey
11 -
3 tbsp honey
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1 tbsp hot sauce (such as Sriracha or your favorite)
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1/2 tsp chili flakes (optional, for extra heat)
# How to Make It:
01 -
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
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In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them cut side down on the prepared baking sheet.
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Roast in the oven for 20–25 minutes, flipping halfway, until deeply golden and crisp at the edges.
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In a skillet over medium heat, melt the butter. Add the garlic and sauté for 30 seconds. Add the breadcrumbs and smoked paprika. Cook, stirring, until golden and crisp, about 3–4 minutes. Stir in the chopped pistachios and a pinch of salt. Toast for 1 more minute, then remove from heat.
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Combine honey, hot sauce, and chili flakes in a small saucepan. Warm gently over low heat, stirring, for 1–2 minutes. Do not boil. Remove from heat.
06 -
Transfer roasted Brussels sprouts to a platter. Drizzle with hot honey and sprinkle generously with the pistachio breadcrumb topping. Serve immediately.
# Helpful Tips:
01 -
For a vegan version, substitute plant-based butter and agave syrup for honey.
02 -
Try adding orange zest to the hot honey for a citrus twist.
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Excellent with roasted chicken or as part of a holiday spread.
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Wine Pairing: Dry Riesling or a crisp Sauvignon Blanc.