I was first introduced to Brussels sprouts at a gathering with teammates at BJs. They were crunchy on the outside and tender on the inside; spicy, tangy, and sweet. I looked up Brussels sprouts recipes immediately when I got home, wondering what I have been missing all these years. I have cooked this dish many times since then, but they were gobbled up so quickly that I never had a chance to take a few good shots for the blog. Finally, I managed to take a couple of good pictures before anyone could lay their fingers on these awesome mini cabbages…

Ingredients

• 1 lb Brussels sprouts
• 3 Tbsp olive oil
• 1/4 tsp kosher salt
• 1/2 Tbsp sriracha
• 3 Tbsp honey
• 1 lime, juiced

Directions

1. Cut off the stem end of the sprouts and cut each sprout into halves.
2. In a large mixing bowl, toss the sprouts with the olive oil and kosher salt. Let it sit for half an hour.
3. Preheat oven to 400 degrees F.
4. Spread the Brussels sprouts on an aluminum foil lined baking sheet.
5. Roast for 35 – 40 minutes, shaking the pan at 10-min intervals, until the sprouts are crisp and golden brown on the outside.
6. Combine honey, sriracha, and lime juice in a small mixing bowl.
7. When the sprouts are roasted, remove from the oven.
8. Drizzle the honey-lime mixture over the sprouts, toss lightly and serve immediately.