Hot Honey Roasted Brussel Sprouts

Ingredients:

• ½ lb. brussels sprouts, trimmed, halved
• ¼ cup extra-virgin olive oil
• ½ tsp. kosher salt
• Freshly ground black pepper
• ¼ cup Nate’s Nectar Smoked Honey (or your favorite Nate's Nectar Hot Honey)
• ⅓ cup red wine vinegar
• 3 Tbsp. unsalted butter
• 1 tsp. finely grated lemon zest
• Flaky Sea Salt for garnish

Instructions:

• Place rimmed baking sheet on bottom rack of oven; preheat to 450°.
• Toss halved brussels sprouts and oil in a large bowl; season with salt and black pepper.
• Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on a baking sheet. Roast brussels on the bottom rack until softened and deeply browned, 20–25 minutes.
• Meanwhile, bring Nate’s Nectar Smoked Honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color (it may be foamy), 3–4 minutes.
• Remove from heat and add vinegar and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
• Transfer brussels sprouts to a large bowl. Add glaze and toss to combine. Transfer to a platter and top with lemon zest and flaky sea salt.