Roasted Brussels Sprouts with Chili Crisp Honey

My oldest is not the biggest Brussels Sprouts fan, but the addition of a drizzle of Chili Crisp mixed with Honey turns her into an avid admirer. This is a surprising combination that will be a taste sensation at your holiday table.

Ingredients

  • 2 lbs Brussels Sprouts
  • ½ cup Avocado Oil (or other neutral-flavored oil, like grapeseed)
  • ½ tsp Dehydrated Garlic (or garlic powder)
  • ½ tsp Salt
  • 4 tbsp Chili Crisp
  • 6 tbsp Honey

Preparation

  •  Wash Brussels Sprouts and trim off end and cut each Sprout in half from top to trimmed end.
  • Pour ¼ cup of Avocado Oil on sheet pan. Place cut Brussels Sprouts cut side down on sheet pan, being sure that bottom of Sprout has been coated in oil.  I tilt the pan slightly so the Oil pools at one end, put the cut Sprout in the oil, and then move it to the top of the pan.
  • Add additional oil as necessary as you fill the pan with cut Sprouts.
  • After all Sprouts are on pan, sprinking with Dehydrated Garlic and Salt.
  • Put in 400-degree oven for approx. 20-25 minutes until Sprouts are lightly browned on the bottom and still have some green on the top.
  • While Sprouts are in the oven, mix Chili Crisp with Honey.
  • If you are serving Brussels Sprouts immediately, drizzle half of Chili Crisp/Honey mixture over Sprouts. Serve remainder at the table for guests to add to taste.

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