1½ lb. brussels sprouts, trimmed, halved
¼ cup extra-virgin olive oil
½ tsp. kosher salt, plus moreFreshly ground black
pepper
¼ cup honey
⅓ cup sherry vinegar or red wine vinegar
¾ tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter

1 ½ lb. brussels sprouts, trimmed, halved 3 Tbsp unsalted butter

Place a rimmed baking sheet on bottom rack of
oven; preheat to 450°. Toss 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
baking sheet. Roast brussels on bottom rack
until softened and deeply browned, 20–25
minutes.Meanwhile, bring 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 but not burnt (it
will be foamy, that’s okay), 3–4 minutes.Remove
from heat and add vinegar and red pepper flakes,
if using, 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 scallions and toss to
combine. Transfer to a platter and top with lemon
zest.