The key to delicious Brussels sprouts is to cook them just enough so their flavor stays earthy-sweet and their texture tender without too much give. Use our “knife test” as described in this recipe to check for doneness. They’re best served right away (they’re not a great make-ahead option), so plan accordingly.

Emily Nabors Hall
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Credit: Jennifer Causey

Recipe Summary test

40 mins
1 hr 5 mins
Serves 10 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Lightly coat an 8-inch round cake pan with cooking spray. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add sprouts, cut sides down; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add 1/4 cup water; reduce heat to medium. Cover and cook, undisturbed, until sprouts are tender when pierced with tip of a knife, about 4 minutes. Transfer to prepared cake pan; arrange evenly, cut sides down.

  • Wipe skillet clean. Add remaining 1 tablespoon oil; heat over medium-low. Add shallot; cook, stirring often, until softened, 3 to 4 minutes. Stir in vinegar, honey, thyme, salt, and pepper; cook, stirring constantly, until liquid is slightly syrupy, about 2 minutes. Drizzle evenly over sprouts. Drape pie dough over sprouts, tucking edges into sides of cake pan. Prick top all over with a fork or tip of a knife.

  • Bake at 400°F until crust is golden brown, 25 to 30 minutes. Transfer to a wire rack to cool 5 minutes. Carefully invert onto a serving plate.

Nutrition Facts

149 calories; fat 9g; saturated fat 4g; protein 3g; carbohydrates 16g; fiber 3g; sugars 6g; added sugar 3g; sodium 282mg.