Sriracha Honey Brussel Sprouts

Wash the Brussels sprouts, trim the woody stems, and slice each sprout in half.

Ingredients

450 g of Brussels Sprouts

Equipment

Chefs Knife

Cutting Board

In a mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Ingredients

30 mL of Brussels Sprouts

30 mL of Olive Oil

2½ mL of Salt And Pepper

1¼ mL of Black Pepper

Equipment

Mixing Bowl

Bowl

Coat a baking sheet with non-stick cooking spray and arrange the Brussels sprouts in a single layer.

Ingredients

30 mL of Brussels Sprouts

30 mL of Cooking Spray

Equipment

Baking Pan

Roast the Brussels sprouts in the preheated oven for 25 minutes, or until they are golden brown and fork-tender.

Ingredients

30 mL of Brussels Sprouts

Equipment

Oven

While roasting, whisk together the honey and Sriracha in a small bowl to create the glaze.

Ingredients

30 mL of Honey

15 mL of Sriracha

Equipment

Whisk

Bowl

Transfer the roasted Brussels sprouts to a bowl, drizzle with the honey-Sriracha sauce, and toss to coat thoroughly before serving.

Ingredients

30 mL of Brussels Sprouts

30 mL of Honey

30 mL of Sriracha

Equipment

Mixing Bowl

Tongs

Bowl