New Year New Me? Do you guys make New Year’s Resolutions? I actually really like it. I tend to take the no pressure approach, meaning, if I gave it a good solid month, then that was better than nothing. Over the last six months I have dedicated as much time as I can to prioritizing my health and fitness. Attending a workout class about 4 times a week. This came about for many reasons, obviously health and fitness are very important, but this really was me trying to take an approach to calm my anxiety. And what I realized after a week of attending a 60 minute workout class was how much calmer I felt. The stress isn’t gone, but it has calmed my thoughts. I’ve been a better parents and partner both to my husband, my friends and colleagues as well. So yes, I love the idea of starting fresh, and putting a little extra focus on yourself, even if it only lasts through the spring.

With more fitness being incorporated into my week, we have also been stepping up our vegetable game at home. Making them a priority for as many meals as possible, and often having them be the main entree. I ran across this recipe over on Bon Appetit and immediately had to try it. I made very few changes, as most of their recipes are already very dialed in. We loved this one so much, that since making it the first time, I have tried this method out with broccoli, cauliflower, leeks, mushrooms and even tofu! I hope you enjoy.

Hot Honey Brussels Sprouts
serves 4

1 1/2 lb. brussels sprouts, cleaned and halved
1/4 cup olive oil
1/2 tsp kosher salt, plus more
freshly ground pepper
1/4 cup honey
1/4 cup red wine vinegar
1 tablespoon hot sauce (I loved Frank’s for this as it has a good amount of vinegar)
3/4 tsp. crushed red pepper flakes
3 tbsp. unsalted butter
3 scallions, thinly sliced
1 tsp. lemon zest

Steps
1. Preheat oven to 450 with a baking sheet warming inside on the bottom rack. In a large bowl, toss together have Brussels sprouts with oil and season with salt and pepper. Place halved sprouts, cut side down on hot baking sheet and return to oven for 20-25 minutes, until deeply (don’t be scared by this) browned.
2. In a small saucepan over medium-high heat, bring honey to a simmer, reduce to medium-low, stirring often for about 3 minutes until amber color.
3. Remove saucepan from the heat and add vinegar, hot sauce and pepper flakes, whisking together. Return to medium heat and add butter and 1/2 tsp. salt, whisking constantly. It will get glossy and bubble, keep whisking until slightly thickened (you want it to coat the back of a spoon), about 4 minutes.
4. Place roasted Brussels sprouts in a large bowl, add hot honey glaze and scallions, tossing together. Transfer to a plate and garnish with lemon zest.