Charred Brussels Sprouts with Red Chile Honey Glaze

1 1/2 lbs. brussels sprouts, trimmed and halved
1/4 cup olive oil
1/2 tsp. kosher salt
freshly ground black pepper
1/4 cup Fresh Chile Co Hatch Hot Honey
1/3 cup red wine vinegar
3 Tbsp. unsalted butter
3 scallion, thinly sliced
1 tsp. lemon zest, finely grated

Place a rimmed baking sheet on the bottom rack of oven, preheat to 450 degrees F.
Toss brussels sprouts and oil in a large bowl and season with salt and pepper.
Carefully remove baking sheet from the oven.
Using tongs, arrange brussels sprouts cut side down in a large bowl.
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. Whisk until smooth.
Remove from heat and add vinegar. 
Return saucepan to medium heat, add butter and 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.

Click here for Fresh Chile Co. Red Chile Honey