This recipe is easily doubled and while leftovers are okay when you reheat this, the sprouts are best right out of the oven while they are still crispy on the edges.
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 chipotle peppers, from a can of chipotles in adobo
- 1/4 cup honey
- 1 tablespoon adobo sauce, from chipotle can
1 Preheat oven to 400°F.
2 Prepare the sprouts: Cut Brussels sprouts in half through the end and toss with olive oil, salt, and pepper. Spread out sprouts on an even layer on a baking sheet. Roast for 15 minutes.
3 Prepare the honey-chipotle sauce: Using a small knife, split chipotle peppers in half and remove seeds. Then mince the peppers and add to a small bowl with honey and one tablespoon of adobo sauce from the can.
4 Finish the sprouts: Remove the sprouts from the oven and stir to ensure even cooking, then spread them again into an even single layer on the baking sheet. Toss with the honey chipotle mixture, but reserve a few tablespoons for finishing the sprouts. Return to oven and bake for another 10 minutes.
5 Serve! Drizzle with the remaining few tablespoons of sauce, and serve sprouts while warm.