From Scratch By Sab: Crispy Brussels Sprouts with Chili-Honey Balsamic
Crispy, spicy, sweet, and addicting.
Brussels sprouts get a bad rep… until you make them like this. Crispy edges, a smoky kick, a little sweetness, and just enough heat to keep things interesting. They’re the kind of side dish that disappears before anything else hits the table.
Ingredients
1-1.5 lb brussels sprouts, quartered or halved
2–3 tbsp olive oil
2 tsp garlic powder (or 2 minced/or grated cloves if you want fresh)
2 tsp smoked paprika
Salt + pepper to taste
1-2 tbsp balsamic glaze
1 tbsp honey
1 chili pepper, finely chopped or Calabrian chili paste (to taste)
Method
Preheat oven to 425°F. Line a sheet pan with parchment (helps crisp). If you don’t have parchment paper, lightly drizzle the sheet pan with oil.
Season: Toss sprouts with garlic powder, smoked paprika, salt, and pepper. Spread flat side down for max caramelization.
Roast 20–25 min, tip: flip once halfway. You want deep golden edges.
Glaze: after 20-25 mins, drizzle balsamic + honey + chili over sprouts, toss quickly, and return to oven for an additional 5-10 minutes (crispiness of your liking!). This makes them sticky, sweet, spicy, and crispy.
Serve warm and enjoy!
