Crispy Brussel Sprouts Recipe
Tossed in honey chipotle sauce.
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Ingredients
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Brussels sprouts
Honey–chipotle sauce
Finishing & garnish
Method
Brussels sprouts
Prep
Preheat oven to 425°F (220°C). Rinse Brussels sprouts, trim the stem ends, and remove any yellow or loose outer leaves. Cut each sprout in half lengthwise. If some are very large, quarter them so pieces are similar size for even cooking.
Toss and roast
In a large bowl, toss the halved sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper until evenly coated. Spread sprouts cut-side down in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in the preheated oven for 20–25 minutes, until the cut sides are deep golden brown and edges are crisp. For extra crispness, broil 1–2 minutes at the end, watching closely to prevent burning.
Honey–chipotle sauce
While the sprouts roast, make the sauce. In a small saucepan or skillet over low heat, combine 3 tablespoons honey, 1 tablespoon finely chopped chipotle in adobo, 1 teaspoon adobo sauce, 1 tablespoon lime juice, 1 teaspoon soy sauce, 1 teaspoon smoked paprika, 1 minced garlic clove, and 1 tablespoon water. Warm gently, stirring, until the honey thins and the garlic softens, about 2–3 minutes. Taste and adjust heat/sweetness: add more adobo or chopped chipotle for heat, or more honey to sweeten. Stir in 1 teaspoon butter (optional) for a glossy finish and a pinch of salt to taste. Keep warm off the heat.
Finish & serve
When sprouts are crisp and caramelized, transfer them to a large bowl. Pour the warm honey–chipotle sauce over the hot sprouts and toss immediately to coat evenly. Taste and adjust seasoning with an extra pinch of salt or a squeeze of lime juice if desired.
Transfer to a serving dish. Sprinkle with 2 tablespoons chopped cilantro or parsley and 2 tablespoons toasted sliced almonds or pepitas if using. Serve with lime wedges on the side for squeezing.
Serve hot as a side or appetizer. Leftovers keep refrigerated in an airtight container for up to 3 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes before serving.
