1 ½ lbs. brussels sprouts
2 T. extra-virgin olive oil
¼ c. white wine vinegar
¼ c. honey
4 T. Sriracha, or more to taste
kosher salt and freshly ground black pepper
Preheat the oven to 400°F. Cover a baking sheet with foil. Trim the base away from the brussels sprouts and discard. Cut the sprouts in half. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the brussels sprouts and toss until fully coated. Season with salt and pepper to taste. Spread the brussels sprouts on the foil-lined baking sheet, cut sides down. Pour any extra olive oil mixture onto the pan and tilt the pan around to distribute it. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.
Cynthia Hodges, Calumet
