Roasted sprouts with sriracha and honey

Photo: The Woks of Life

Sliced into thin coins instead of halved, so every piece is mostly crispy edge. Honey, sriracha and chili oil roast right onto them into a sticky, spicy glaze.

From The Leung family at The Woks of Life · @thewoksoflife

Thin slices mean more surface, more caramel and a side that's done in 20 minutes.

You need

• 2 lb (900 g) Brussels sprouts
• 3 garlic cloves, chopped
• 1 tbsp olive oil
• Salt, to taste (go easy: sriracha is salty)
• 3 tbsp honey
• 2 tbsp sriracha, or to taste
• 3 tbsp chili oil, or to taste, plus more to finish

How to make it

1. Heat the oven to 450°F (230°C). Soak the sprouts in cold water for a few minutes to loosen grit, then drain and dry them well.
2. Slice the sprouts into thin rounds, about 1/8 inch (3 mm), with the slicing disc of a food processor or a sharp knife. Spread them on a sheet pan with the garlic, drizzle with the olive oil and season lightly with salt.
3. Stir the honey, sriracha and chili oil together in a small bowl, pour over the sprouts and toss until coated, then spread into a single layer (use two pans if they pile up).
4. Roast 15 to 20 minutes, stirring once halfway, until the edges are dark and crisp and the honey is bubbling and sticky. If they need more crunch, give them 1 to 2 minutes under the broiler, watching closely.
5. Finish with another drizzle of chili oil if you like heat, and serve hot.

Written in our own words from The Leung family's recipe, with their quantities. The original: Roasted sprouts with sriracha and honey, The Woks of Life.

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