Crispy Brussels Sprouts with Hot Honey Glaze
Yield 4 Servings
Prep Time 5 Minutes
Total Time 30 Minutes
- 1 lb Brussels sprouts
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp garlic powder
- 2 Tbsp red wine vinegar
- 2 Tbsp Nate’s Hot Honey
Preheat oven to 425°F. Line a rimmed baking sheet with foil.
Trim the Brussels sprouts and cut into halves or quarters. In a medium bowl, toss the sprouts with the olive oil, salt and garlic powder. Transfer to the prepared baking sheet and arrange cut side down.
Roast for 20 minutes or until the outer leaves have turned brown and crispy.
Meanwhile, mix the vinegar and hot honey together in the same bowl you used earlier.
Remove the Brussels sprouts from the oven and pour them into the bowl with the vinegar and hot honey mixture. Using a large spoon, gently toss and turn so that all sprouts are evenly coated. Pour the sprouts back onto the hot baking sheet and return to the oven for 5 minutes for the glaze to set. Serve immediately.