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Title: Roasted Brussels Sprouts w/Honey, Almonds & Chile
Categories: Vegetables, Nuts, Citrus, Chilies
Yield: 7 servings

1/3 c Extra-virgin olive oil
4 tb Honey
3 tb Apple cider vinegar
Salt & fresh ground pepper
2 lb Brussels sprouts; trimmed,
- halved or quartered if
- large
1 sm Red Fresno chile; very thin
- sliced, seeded
1 Orange
1/3 c Chopped smoked almonds

Set the oven @ 425ºF/218ºC and set a large sheet pan in
the oven.

In a large bowl, whisk together the olive oil with 2
tablespoons honey, 1 tablespoon vinegar, 1 teaspoon salt
and ¾ teaspoon pepper.

Add the brussels sprouts to the dressing and toss to
coat. (Be sure to add any precious outer leaves that
fell off during slicing; they’ll crisp up in the oven
and add tons of texture.)

Add the brussels sprouts to the hot sheet pan (you
should hear a satisfying sizzle), push them around into
an even layer and bake them until tender and charred in
spots, about 25 minutes.

While the brussels sprouts roast, prepare the chile
garnish: Combine the chile and remaining 2 tablespoons
vinegar in a small bowl and set aside. (The vinegar’s
acidity will tame the chile’s heat.)

Once the brussels sprouts have roasted, season to taste
with salt and pepper. (You may be surprised how much
seasoning they need.)

Transfer the brussels sprouts to a serving platter or
bowl. Drizzle with 1 to 2 tablespoons honey. Finely
grate the orange zest over the brussels sprouts, then
quarter the orange and squeeze one portion over the
sprouts. Top with the nuts and, using a fork, distribute
the chiles on top (discarding the vinegar or saving it
for another use). Enjoy hot or at room temperature.

By: Alexa Weibel

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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