00:02These Brussels sprouts are about to become your secret weapon for turning vegetable skeptics into believers.
00:10The combination of nutty brown butter, sweet honey, and a hint of spicy pole biber creates a glaze so addictive you'll want to lick the pan.
00:18The high-heat roasting creates crispy caramelized edges while keeping the centers tender, and that brown butter glaze ties everything together with pure magic.
00:27For the Brussels sprouts, use 700 grams of trimmed sprouts, halved, and drizzle them with extra virgin olive oil, seasoning with salt and pepper to taste.
00:37For the hot honey brown butter glaze, melt 50 grams of salted butter, then add 1 tablespoon of pole biber and 1 large minced garlic clove.
00:47Stir in 50 grams of honey and season with salt and pepper to taste.
00:51Place a large cast iron or heavy-gauge roasting tin in the oven and preheat it to 230 degrees Celsius or 210 degrees Celsius.
01:00Preheating ensures immediate sizzling for better caramelization.
01:04Place halved Brussels sprouts in a bowl, drizzle with olive oil, and season with salt and pepper.
01:10Toss thoroughly to coat.
01:12Carefully remove the hot roasting tin.
01:14Add the sprouts in a single layer.
01:16Roast for 20 to 25 minutes until deeply browned with crispy edges.
01:20Five minutes before sprouts finish, melt butter in a saucepan over medium heat.
01:25Watch as it bubbles, then turns golden brown with a nutty aroma.
01:29Add pulp biber and garlic.
01:31Cook for 1 minute until fragrant.
01:33Remove from heat.
01:34Stir in honey until combined.
01:36Season with salt and pepper.
01:38Transfer roasted sprouts to a bowl.
01:41Pour the glaze over and toss to coat.
01:43Serve immediately while warm and glossy.
01:44Don't overcrowd the pan.
01:47Sprouts will steam instead of roast.
01:49Monitor the butter carefully.
01:51It can turn from nutty to burnt swiftly.
01:54Timing is crucial.
01:55Start the brown butter with 5 minutes left for sprouts.
01:59Preheating the pan ensures sizzling caramelization.
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