Honey Buffalo Brussels sprouts

For my whole life, I've hated Brussels sprouts. Yuck. I eat mostly vegetables,
but I've been pretending those cabbage nuggets didn't exist. Then, they started
showing up in restaurants. Nice restaurants. I finally gave them a. try. OMG. I
ordered a second round. The difference between the restaurant varieties and my
recipe is that these aren't deep fried. Yeah, it's not exactly the same, but the
flavor is to die for.

Servings:

Author:

Prep Time
10 minutes

Cook Time
35 minutes

Total Time
45 minutes

Course:

Sides and Snacks

🧂 Ingredients

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
1/2 tsp. onion powder
1/2 tsp. garlic salt

Instructions

1 Preheat oven to 325 degrees.
2 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.
3 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.

Honey Buffalo Brussels sprouts

Course:

🧂 Ingredients

Instructions

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