Brussel sprouts are all the rage, which is funny considering how much we were taught to fear them as children. You can even find them on trendy bar menus as appetizers, they’ve made quite the comeback.
I love them really crispy so I cut them in half, and then pull them in half again..basically taking the outer leaves off. This creates more opportunity for crispy bits! If you aren’t as into the charred flavor I would simply cut them in half lengthwise.
These brussel sprouts are sweet, spicy, creamy, and crispy. The perfect side dish!
AuthorShannon
Preheat oven to 400 degrees. Cut brussel sprouts in half lengthwise. Pull halves into half again (basically removing the outer half of the leaves. In a large bowl add brussel sprouts pieces, 2 tablespoons of olive oil, 1/4 tsp of garlic powder, salt and pepper. spread onto baking sheet and roast for about 10-15 minutes, shaking every 5 minutes or so. Remove from oven when golden brown
In a small bowl combine honey and red pepper flakes.
to serve, mix together crumbled goat cheese and brussel sprouts. Drizzle with chili honey.
Ingredients
Directions
Preheat oven to 400 degrees. Cut brussel sprouts in half lengthwise. Pull halves into half again (basically removing the outer half of the leaves. In a large bowl add brussel sprouts pieces, 2 tablespoons of olive oil, 1/4 tsp of garlic powder, salt and pepper. spread onto baking sheet and roast for about 10-15 minutes, shaking every 5 minutes or so. Remove from oven when golden brown
In a small bowl combine honey and red pepper flakes.
to serve, mix together crumbled goat cheese and brussel sprouts. Drizzle with chili honey.
