A sweet and fruity glaze, spiked with a touch of heat from crushed red pepper flakes, transforms this simple roasted Brussels sprouts recipe. Look for quince paste with specialty cheeses at well-stocked supermarkets.
Preheat oven to 400°F. Set a large rimmed baking sheet in the oven to preheat for 5 minutes.
Toss Brussels sprouts with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Arrange the Brussels sprouts, cut-side down, on the preheated baking sheet. Roast until browned and tender, stirring once halfway through, 20 to 25 minutes.
Meanwhile, combine quince paste, water, sugar, lemon juice and crushed red pepper in a small saucepan. Bring to a simmer over medium heat, stirring to melt the quince paste. Cook until syrupy, about 5 minutes. Remove from heat and stir in paprika and the remaining 1/4 teaspoon each salt and pepper. Cover to keep warm.
Transfer the roasted Brussels sprouts to a serving bowl and toss with the quince glaze and 2 tablespoons mint (or basil). Serve topped with lemon zest and the remaining 2 tablespoons mint (or basil).
To make ahead: Refrigerate sauce (Step 3) for up to 1 week. Reheat before using, adding a few tablespoons of water to thin it if necessary.