• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Features
  • Contact

Rupal Bhatikar logo

11/11/2021 Appetisers

Pan Roasted Brussel Sprouts

Jump to Recipe Print Recipe

Pan roasted brussel sprouts are incredibly more-ish and coated in a punchy dressing that will convert even the most ardent haters. The flavours from warm honey, red wine vinegar bring out hints of bitterness from the char making it one delicious mouthful.

Pan Roasted Brussel Sprouts with Hot Honey Dressing Vinaigrette

A lot of people have rather strong negative emotions about childhoods scarred from boiled Brussels. I didn’t grow up eating these. So when I met my first Brussel sprout as an adult, it was love at first bite. They have this incredible savoury/nutty quality. The key is to know, that just like cabbage, it is important to take advantage of their natural sugars. Get them nice golden, charred and crispy!

I find pan-roasted brussel sprouts offer much more control to get colour and cook evenly so I love using my trusty cast iron pan. The Chinese cooking wine (Shaoxing) deglazes the pan and helps generate steam to cover and finish cooking the sprouts. Of course you could use water for this purpose as well with decent results if you don’t have Shaoxing wine at home, but its an ingredient I highly recommend adding to your pantry staples. It adds an unmistakable flavour and fragrance to dishes and is incredibly versatile.

Warming the honey allows it to absorb flavours of chilli as well as mellows out the raw garlic. The result is a sweet-sticky-spicy situation that you will love!

Pan Roasted Brussel Sprouts with Hot Honey Dressing Vinaigrette
Print Recipe

Hot Honey Roast Brussel Sprouts

Course: Appetizer
Author: Rupal Bhatikar

Ingredients

  • 500 gms Brussel Sprouts (trimmed and sliced into quarters)
  • 2 tbsp Olive Oil
  • Salt (to taste)
  • ¼ cup Shaoxing Wine (or use water)
  • Spring onion (greens only)

The Dressing

  • 1/4 cup Honey
  • 1 clove Garlic (grated)
  • 1 tbsp Red wine vinegar
  • 1 Lemon Zest
  • ¼ tsp Crushed Red Chilli flakes

Instructions

  • Trim the bottoms and quarter (or halve) the brussel sprouts. Save any of the errand leaves that come off. Toss with the olive oil and salt in a bowl.
  • Get your cast iron pan (or any fry pan) really scorching hot. Add the brussel sprouts in a single layer cut side down and let them get golden brown. Be careful not to crowd the pan. Then flip to the other cut side and let it develop colour as well.
  • Deglaze the pan with some of the Shaoxing (Chinese cooking) wine and cover and let them cook in the steam. Set aside when cooked through with still some bite to it.
  • In a microwave safe bowl or stove top if thats how you prefer, heat up your honey until it feels runny/pouring consistency. Add the grated garlic and chilli flakes and let them bloom in the honey.
  • In a bowl, whisk together the honey, vinegar and lemon zest and whisk it together. Pour over the brussel sprouts and toss until evenly coated. Garnish with spring onion greens. Serve warm or room temperature, both work well!

For other delicious recipes from the blog, click here. If you make this recipe and love it, let me know in the comments below. When sharing on Instagram, tag me @rupalbhatikar.

Categories: Appetisers Tags: brussel sprouts salad recipe, pan roasted brussel sprouts, roast brussel sprouts with hot honey dressing

Previous Post: « Amritsari Macchi Fried Fish
Next Post: Goan Batat Fov Poha »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

GET NEW RECIPES STRAIGHT TO YOUR INBOX

Follow for More

Rupal Bhatikar

rupalbhatikar

Goan Calamari chilli fry with its perfect partner Goan Calamari chilli fry with its perfect partner - slices of the @ovensstreetbakery Turkish bread. A stir fry of onions, tomatoes, ginger and garlic, just a few spices, coconut vinegar and tender local calamari. Finished with a few burst cherry tomatoes. Eaten on a sunny afternoon with a cold cider. Like being at the beach at a shack back home (I wish) but will do nicely on an autumn day. #goanfood #indianfood
highlights from our family road trip along great o highlights from our family road trip along great ocean road/ otway national park- camping, ocean, wildlife (swipe for some adorable 🐨& 🦘spotting in the wild), bonfires, cooking, eating and drinking. more weekends like these would be great 😌#australia #roadtrip #greatoceanroad
Konkan Green Pea & Cashew Usal - herby, coconut-ty Konkan Green Pea & Cashew Usal - herby, coconut-ty, creamy-dreamy but entirely vegan! Traditionally made around India’s coast with a simple fresh spice paste, tempering a few spices, fresh green peas(frozen works too if it’s what you have) and tender cashew. A truly harmonious balance of all the good things - make it! #indianfood #veganfood #goanfood
Bangalore’s famous Nagarjuna style Chicken birya Bangalore’s famous Nagarjuna style Chicken biryani (IYKYK) with a grated cucumber raita. This style is traditionally made in large heavy bottom pots - more like a pulao where the meat and short grain rice is cooked together in a rich meat stock instead of layering. Rich with flavours of green masala (coriander-green chilli-ginger-garlic) and the earthy perfume of whole spices. Every grain of rice feels so moreish. Having eaten for years at Nagarjuna before I moved out of India, this still remains one of my absolute favourites! India has such a rich selection of biryanis to learn about and I’m forever it’s dutiful student #indianfood #indiancuisine #biryani #chickenbiryani
A little bit fusion-y this one but really worked - A little bit fusion-y this one but really worked - chopped prawn & Charred Corn cooked with roasted tomatoes, smokey red peppers and garlic. Topped with a scallion-coriander stem -ginger relish (very Asian inspired IYKYK). Mopped with freshly baked focaccia. Very good, would do again! #homecooking #prawns #melbournefood #inmykitchen #summercooking
it was everything I hoped it would be and more ♥ it was everything I hoped it would be and more ♥️ @yayoikusama_ at @ngvmelbourne January 2025
“O Time: hold still awhile. I have so much more work to do. There are so many things I want to express. But time just keeps ticking away, and the earth never for an instant ceases to turn.” What an incredibly rich and inspiring life of creating constantly, what an example of living big through it all. #yayoikusama #melbourne #australia #yayoikusamaexhibition
In all the years I’ve made bread of any kind (fr In all the years I’ve made bread of any kind (from this @mountzeroolives olive oil & @olssonssalt flaky salt focaccia to the humble Indian roti and puri), both as a chef and home cook, I’ve repeatedly been humbled by it. Every instance it hasn’t gone to plan(it happens more than you think), it’s given me sleepless nights. I’ve over analysed the hydration, the yeast, my technique, et all. But the joy it brings every time I get any success from making it is hard to match - when the crust is just right, big pockets of air, properly seasoned, perfectly risen, to tear with your hands. I owe a lot of my ability with bread to making chef @jacqueline_challinor’s recipe during my time at Nomad - there’s something to be said for making it first thing every work day, cooking it and then watching people enjoying eating it. I’m always soooo going to be that Pao(the word for bread in Goa) loving girl! #focacciabread #breadbaking #melbournefood #breadmaking
A plate of expertly made poha and coffee is truly A plate of expertly made poha and coffee is truly one of the greatest breakfasts to ever exist! (Upma could never compete 😏)The Goan Batat Fov/Poha is a typical vegan savoury breakfast commonly enjoyed in homes across the state - cooked with potatoes and with or without onion. The fragrance of curry leaves, the crunch from toasted peanuts and brightness of lemon juice are some of the key flavours to the dish. Topped with crispy sev for that extra crunch *chefs kiss * #indianfood #indiancuisine #indianbreakfast #kandapoha #goanfood
A little Mexican Fiesta - beer battered Old bay sp A little Mexican Fiesta - beer battered Old bay spiced fish tacos with avocado-jalapeño crema, tajin spiced charred corn, peppers and onions, a lime-y carrot-cabbage slaw and a cherry tomato salsa. Lots of hot sauce & cold beverages on the side. What else do you need on a hot summer day? #mexicanfood #melbournefood #inmykitchen #reelsinstagram #beerbatteredfish
A slice of life… Aussie Summer edition. How I lo A slice of life… Aussie Summer edition. How I love summer produce - the heirloom tomatoes 🍅 are popping off in our home garden patch right now. So are the jalapenos and peppers! With every year, we get a little better at the gardening and they taste even better! Wouldn’t be an Aussie summer without cold prawn rolls (now a staple) for picnics. And making more desserts than ever before - a classic creme caramel eaten on the balcony. 🎶 ☀️ #aussiesummer #melbournefood #homegarden #australia #tomatoes🍅
Raw Mango Rice (Karnataka style Mavinakayi Chitran Raw Mango Rice (Karnataka style Mavinakayi Chitranna) - hot days made better with cooling meals like this! Always reminds me of Bangalore Darshinis(IYKYK). Taking leftover day old rice(I’ve used a Indian short grain variety called Jeerga Samba) and tossing it with crushed raw green mango, red chillies and garlic, tempered with lots of textural ingredients like peanuts, curry leaves, mustard seeds and urad dal. Tossed it all together. Eaten with a side of yogurt raita with grated cucumbers. Summer in a bowl! #indianfood #mangorecipes #karnatakafood #southindianfood #homecooking
Confit Chicken (absolutely incredible cockerel fro Confit Chicken (absolutely incredible cockerel from @aurumpoultryco) with heirloom carrots, lemon, tarragon & garlic. Served with a three pepper sauce (white, black & pickled green peppercorn) with mushrooms. These marylands were brined and slow cooked in @mountzeroolives olive oil and yielded the most delicious tender meat ever! The caramelised lemons, garlic and carrots *chefs kiss*. And now I have a little jar of schmaltz(chicken fat-olive oil) to make even more delicious things! #melbournefood #confitchicken #inmykitchen #roastchicken #homecooking
Out with the old (year), in with the new (year 202 Out with the old (year), in with the new (year 2025). Hope this year brings us the things that truly matter - contentment in everything we do, the love & support of our people, the ability to stand for what’s right and keeping us in touch with reality(outside the internet). 2024 was a tough year for a lot of people in many ways(it definitely pushed me in ways I wasn’t prepared for) but if there was one place that always brought me joy it was being in my kitchen and I never once took that for granted - cooking, learning and re-learning (as a chef as well as a home cook). I hope 2025 brings me many more of those moments- to cook and share food & culture, familiar and new traditions, to bring everyone to the dining table for a good meal and great conversations. Happy New Year People! 🥳P.S the beautiful framed art in my kitchen in the second photo is by @shengyi.lee #newyear #happynewyear #2025goals #inmykitchen #melbournelife
Roast chicken, brown mushroom, leek & tarragon ski Roast chicken, brown mushroom, leek & tarragon skillet pie because how good is making everything in one pan 🤣 Brined and roasted chicken breast, browned mushrooms, green peas, a base of garlic, leeks & celery, seasoned with tarragon vinegar, mustard & pepper. A bit of flour and chicken stock. A generous garnish of chives, parsley & tarragon. Store bought puff pastry, egg wash & sesame seeds. All in one skillet! #homecooking #aussiefood #chickenpotpie #australianfood #melbournefood
Favourite Christmas lunch snacks - some oysters to Favourite Christmas lunch snacks - some oysters to start, a little caviar-cultured creme fraiche-potato gems situation, a @nigelslater tartine of two salmon (but made with hot & cold smoked trout), mussel escabeche w confit garlic& smoked paprika aioli. Snacks must be made for the long periods when the bread is still baking in the oven and meats are resting 🤣 how good is a day of nibbling constantly with music and good company at home! #christmas2024 #melbournefood #aussiechristmas #snacksonsnacks
Follow on Insta

Featured on Dirty Linen Food Podcast

Dirty Linen Food Podcast Rupal Bhatikar

Featured on ABC Everyday

ABC Life Swapping a corporate career for culinary school in your 30s

Featured on The Guardian Australia

Guardian Australia how to make a great Indian curry

Featured on Broadsheet Melbourne

Rupal Bhatikar Broadsheet Melbourne Raw Green Mango Dal

Footer

ACKNOWLEDGEMENT OF COUNTRY

I feel very privileged to live, work and cook on Country. I am grateful every day for the opportunities it brings me and my loved ones. I acknowledge the Wurundjeri people of the Kulin Nation as the Traditional Custodians and Owners of the lands and pay my respects to their Elders past, present and emerging.

© 2020-2025 RUPAL BHATIKAR. ALL RIGHTS RESERVED