Tender roasted Brussels are tossed with a spicy sweet jalapeño honey to create an unforgettable side dish.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American
Servings: 6servings
Calories: 174kcal
Ingredients
2lbsBrussels sprouts, trimmed and halved
1/4cup, plus 2 tablespoons of oillight flavored olive oil
1/2teaspoonkosher salt, plus more for finishing
1teaspoonchili powder
Jalapeño Honey Ingredients
1/2cuphoney
1jalapeño, halved and sliced very thin thin (seeds removed, if desired)
1clove garlic, sliced very thin
Instructions
Preheat the oven to 450°F. Lightly oil a large rimmed sheet pan with 2 tablespoons of oil. Place the trimmed and halved Brussels sprouts on the oiled pan. Drizzle with 1/4 cup of oil and toss with your hands to coat. Sprinkle with salt and chili powder. Toss again and flip the sprouts face down.
Place the sheet pan with the Brussels on the center oven rack and roast for 18-20 minutes until the edges and loose leaves are crispy and the sprouts are tender.
While the sprouts are roasting, combine the honey, jalapeño, and garlic in a small jar and stir to combine.
When the sprouts are finished in the oven, drizzle lightly with the jalapeño honey (about 2 tablespoons worth) and sprinkle with additional salt. Serve immediately. Enjoy!
Notes
Store any remaining honey in a sealed container in the refrigerator for up to 3 months. Drizzle over roasted vegetables, fried chicken, or biscuits. Serve with cheese for a terrific addition to your next charcuterie board. This honey can be prepared in advance to develop additional heat.