Hot Honey Brussels Sprouts

These honey-glazed brussels sprouts are saucy, tangy-sweet, and have a bit of kick. Caramelizing the honey gives it a deeper, toastier sweetness. Vinegar, red pepper flakes, and a good dose of butter transform it into a sticky sauce that seeps into the nooks of each and every sprout. The recipe makes a generous amount: Use it all, or save some for drizzling on pizza a few days later.The trick to perfectly charred brussels sprouts? Preheat the sheet pan, then arrange the halved sprouts cut side down on the hot metal. It might feel a little fussy flipping each sprout onto its flat side, but the deeply browned results are worth it.Make the glaze while the sprouts roast or up to five days ahead, then toss everything together just before serving to preserve those crispy edges.How thick should the hot honey glaze be?Glossy and pourable, about the consistency of warm maple syrup—not thick like caramel. The honey will foam as it cooks, and the mixture will bubble aggressively when you add the vinegar. Both are normal. The glaze will thicken a bit as it cools, so don’t worry if it seems slightly thin while still bubbling.How spicy are these sprouts?They have a noticeable kick, but they’re more tangy-sweet than fiery. The honey and butter temper the chile flakes. If you’re sensitive to spice, use less than the suggested ¾ tsp. or leave the flakes out entirely.