Yield: 4 servings

Ingredients

Brussel Sprouts

• 1lb Brussel Sprouts
• 3tblspn Olive Oil
• 1tspn Kosher Salt
• 1/2tspn Black Pepper

Sauce

• 2tblspn Balsamic Vinegar
• 2tblspn Honey
• 1tspn hot sauce (I recommend Avila Gorilla Honey Chipotle)

Directions

Brussel Sprouts

Preheat oven to 450 degrees. Prep a cookie sheet by cutting parchment paper to size and laying it onto the pan. Do not use a silicone mat, this will cause the sprouts to be soggy.

Prep the 1 pound of Brussel Sprouts by cutting off the stems and then slicing the sprouts in half.

In a large bowl, mix together 3 tablespoons of Olive Oil, 1 tablespoon of Kosher Salt and 1/2 a teaspoon of Black Pepper. Coat the Brussel Sprouts in this mixture by slowly folding the cut sprouts into the mix in the large bowl, if mixed too aggressively the Brussel Sprouts will begin to fall apart.

Place the coated Brussel Sprouts cut side down onto the prepped cookie sheet. Bake for 23 minutes or until blackened and crispy.

Sauce

Mix together 2 tablespoons of Balsamic Vinegar, 2 Tablespoons of Honey and 1 teaspoon of hot sauce (add more to achieve desired flavor profile).

The Brussel Sprouts should be coated and eaten immediately after coming out of the oven.