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Crispy Hot Honey Glazed Brussels Sprouts

For my whole life, I have hated Brussels sprouts. Yuck. I eat mostly vegetables, but for a long time, I’ve just pretended those little cabbage nuggets didn’t exist. 

Then, they started showing up in restaurants. Nice restaurants where foodies go when they don’t want to cook. One evening, I finally ordered them out of desperation as everything else on the menu was meat smothered with dairy. 

Oh. My. God. I ordered a second round.

The difference between the restaurant varieties and my recipe is that mine aren’t deep fried. Yeah, it’s not exactly the same, but the flavor is to die for. I tried making a fried recipe at home and made such a mess it wasn’t worth it. Not to mention that Brussels sprouts drenched in oil defeats a lot of the purpose. Using the parchment paper and cooking on lower heat for a longer time results in all the crisp you need. That being said, if you are serving to compete with a restaurant version, add a few tablespoons of oil to the recipe. 

My kids LOVE this recipe. I make a double batch and there are no leftovers. 

Crispy Hot Honey Glazed Brussels Sprouts

  • 1 pound Brussels sprouts, dry, trimmed and quartered
  • 1 small chili pepper, thinly sliced (mild or spicy—your choice)
  • 1 clove garlic, minced
  • 1/3 cup honey
  • 2 Tbsp. Lemon juice (plus zest if you have it)
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. sriracha (or other hot sauce)
  • ½ tsp. onion powder
  • ½ tsp. garlic salt

Preheat oven to 325 degrees. Whisk garlic, honey, lemon juice, vinegar, hot sauce, onion powder and garlic salt in large bowl. Add Brussels sprouts and chili pepper, and stir until evenly coated. Line a baking sheet with parchment paper. Bake for 30-40 minutes, stirring every 10 minutes, until satisfied with the tender and crispy contrast. If they aren’t crispy enough, switch oven to broil and broil for 2-3 minutes at the end.