Chili Crunch Brussels Sprouts – Spicy, Crunch-Packed Side Dish
Roasted Brussels sprouts caramelized at 425°F and tossed in a sticky honey-lemon-butter glaze with chili crisp. Ready in 35 minutes, and the most fought-over dish on the table.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Nonstick spray
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Spoon
- Serving bowl
- Serving platter
- Kitchen towel
- Microwave
- Airtight container
- Air fryer
- Basket
- Saucepan
- Kitchen scale
Ingredients
- 2 pounds Brussels sprouts ((trimmed and halved))
- 2 tablespoons olive oil
- 1 teaspoon finely minced garlic
- Kosher salt and freshly ground black pepper ((to taste))
- 2 tablespoons honey ((or agave))
- 2 tablespoons chili crunch ((see note))
- 1 tablespoon melted butter ((or olive oil))
- 1 tablespoon fresh lemon juice
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