Ingredients
- 1 pound Brussels sprouts
- 1 1/2 tablespoons extra-virgin olive oil plus more for greasing
- Sea salt to taste
- 2 1/2 tablespoons unsalted butter melted
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons maple syrup
- 3/4 teaspoon honey
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and grease with olive oil.
- Wash the Brussels sprouts, trim off the ends, remove any damaged outer leaves, and cut them in half.
- Bring a large pot of salted water to a boil. Blanch the Brussels sprouts for 5-7 minutes until just tender. Transfer them to an ice bath for about 30 seconds and pat dry with paper towels.
- Toss sprouts with olive oil and sea salt, then arrange in a single layer on the baking sheet.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through for even crispness.
- In a small bowl, whisk melted butter, chili powder, smoked paprika, red pepper flakes, maple syrup, and honey together. Modify the sweetness and heat level to suit your taste.
- Once the sprouts are roasted to a crispy golden brown, transfer them to a serving bowl and drizzle the glaze over. Toss gently to coat and serve hot.
