At Marcus Bar and Grille in Atlanta, Marcus Samuelsson coats deep-fried brussel sprouts in a thick hot honey glaze. He suggests frying the brussel sprouts until they’re a dark golden brown and incredibly crispy. At home, he roasts them in a hot oven to achieve the same effect without having to heat up a pot of oil. Note: This recipe will make more hot honey than you need for the brussel sprouts, but save the leftovers in the fridge to drizzle on top of fried chicken, pizza, or even vanilla ice cream!
2 pounds Brussel Sprouts
1 cup honey
½ cup maple syrup
2 teaspoon soy sauce
2 teaspoon red chili flakes
1 teaspoon berbere
1 tablespoon lemon juice
2 pounds brussel sprouts, cleaned and cut in half
2 teaspoon salt, plus more
⅓ cup vegetable oil
½ cup Hot Honey Glaze
¼ cup peppadew peppers, sliced
2 tablespoon Italian parsley, chopped
Hot Honey Glaze
- In a small saucepan, combine honey, syrup, soy sauce, chili flakes, and berbere and bring to a gentle simmer over medium heat. Remove from heat and let cool completely. Stir in lemon juice, and transfer hot honey to an airtight container. Honey can be stored in refrigerator for up to 2 weeks.
- Preheat oven to 450 degrees. In a large bowl, toss brussel sprouts with salt and vegetable oil. Arrange brussel sprouts in an even layer on baking sheet. Cook in preheated oven for 25 to 30 minutes, or until all sprouts are tender, crispy, and have turned a nice dark, golden brown.
- Transfer the roasted brussel sprouts to a large bowl and gently toss with the hot honey until evenly coated. Taste and season with additional salt if desire. Garnish with the sliced peppadew peppers and chopped parsley and serve.
Recipe ByMarcus Samuelsson of Marcus Bar and Grille in Atlanta