HONEY CHILI BUTTER BRUSSEL SPROUTS 😋

Ingredients

• 1 lb Brussels Sprouts (trimmed and rinsed)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 Tbsp Unsalted Butter (cut into pieces)
• 0.5 tsp Paprika (smoked or sweet)
• 0.5 tsp Chili Powder (adjust to heat preference)
• 2 Tbsp Honey (light or clover honey)

Instructions

1. Blanch Brussels Sprouts

   Bring a large pot of salted water to a boil. Add the trimmed Brussels sprouts and blanch for 6–7 minutes until just tender. Drain in a colander and immediately rinse under cold water to stop cooking.

   Time: PT8M

2. Cut and Season

   Pat the sprouts dry, then cut each sprout in half lengthwise. Transfer to a mixing bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

   Time: PT4M

3. Roast

   Spread the seasoned sprouts cut‑side down on a baking sheet in a single layer. Roast in a pre‑heated oven at 350°F for 15 minutes, or until the edges are golden and crisp.

   Time: PT15M

   Temperature: 350°F

4. Prepare Honey‑Chili Glaze

   While the sprouts roast, melt the butter in a small saucepan over medium heat. Stir in paprika, chili powder, a pinch of salt, and honey. Cook, stirring constantly, for about 30 seconds until the mixture is glossy.

   Time: PT1M

5. Combine and Serve

   Remove the roasted sprouts from the oven. Drizzle the honey‑chili glaze over them and toss gently to coat. Serve immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

12g

Fat

7g

Fiber

4g