You’ll love these because they’re a little sweet, a little spicy, and they’ll really pep up your next meal. Brussels sprouts are a great fall vegetable and you can use fresh or frozen. If you use frozen, defrost them and pat them with paper towels to remove as much moisture as you can from them. I never got into sprouts until I was older and now I find them to be quite enjoyable! The addition of some honey and spicy chili sauce pretty much had me at “hello” and we’ve been friends every since. I find sprouts to be very versatile and put the leftovers of these into a soup a few days later after chopping them up a bit more to get uniform pieces.
Have fun with this recipe. You don’t need to add the chili sauce or you can swap almost anything out for the honey for a natural sweetener. Maple syrup is also another personal favorite of mine.
- 1 1/2 lbs brussels sprouts, trimmed & halved
- 1 tablespoon chili sauce
- 3 tablespoons oil of choice
- 1 tablespoon minced garlic
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Heat oven to 350 degrees F.
- Toss sprouts, chili sauce, oil, salt, pepper, and garlic in a baking dish.
- Roast, tossing once, until sprouts are golden brown, about 15-20 minutes.
- Drizzle with honey and toss to coat.