Sweet and Sour Brussels Sprouts

Makes 8 servings


  • 2 tablespoons vegetable oil, divided
  • 2 pounds Brussels sprouts, trimmed and halved
  • 1 large shallot
  • 1 small red chile pepper, thinly sliced
  • Kosher salt
  • 3 tablespoons honey
  • 2 tablespoons sherry vinegar


Step 1: In a large skillet, heat 1 tablespoon of vegetable oil and arrange half of the Brussels sprouts, cut side down. Cook on medium-high, without stirring, until deeply browned, about 4 minutes. 
Step 2: Stir sprouts, reduce heat to low, and cook, covered, until just tender, 2 to 3 minutes; transfer to a plate. 
Step 3: Add remaining 1 tablespoon of oil and repeat with remaining sprouts. Before stirring, add shallot, red chile pepper, and 1/2 teaspoon salt then cook 2 minutes. Stir mixture and cook, covered, until sprouts are just tender, 2 to 3 minutes more. 
Step 4: Whisk together honey and vinegar. Remove cover and return first batch of sprouts to skillet, then add honey mixture and toss to coat.