Ingredients:
- 900 g (2 lbs) Brussels Sprouts, trimmed and halved lengthwise (outer leaves separated)
- 60 ml (4 tablespoons) Neutral Cooking Oil (e.g., grapeseed or light olive oil)
- 7 g (1 teaspoon) Kosher Salt, plus more to taste
- 1/2 teaspoon Freshly Cracked Black Pepper
- 60 ml (4 tablespoons) Liquid Honey
- 30 ml (2 tablespoons) Rice Wine Vinegar (Unseasoned)
- 15 ml (1 tablespoon) Low-Sodium Soy Sauce (or Tamari)
- 1/2 teaspoon Chipotle Powder
- 1/4 teaspoon Garlic Powder
- 15 ml (1 tablespoon) Water
- 1 teaspoon Cornstarch (Optional, for thickening)
- 30 g (2 tablespoons) Toasted Peanuts (or Pepitas), roughly chopped, for garnish
Instructions:
- Preheat the oven to 200°C (400°F). Place one large rimmed baking sheet inside while the oven preheats to ensure instant crisping. Trim the Brussels sprouts, cut them in half lengthwise, and separate any loose outer leaves. Pat the sprouts aggressively dry using paper towels.
- In a large mixing bowl, toss the dry sprouts and loose leaves thoroughly with the oil, salt, and pepper until evenly coated.
- Carefully remove the hot baking sheet from the oven. Spread the oiled sprouts cut-side down onto the sheet in a single layer. Roast for 15 minutes. Remove the tray, toss the sprouts, and return to the oven for another 5–10 minutes, or until deeply caramelised and crispy.
- While the sprouts finish roasting, prepare the glaze: combine the honey, rice vinegar, soy sauce, chipotle powder, garlic powder, and water in a small saucepan. If using cornstarch, whisk it with the water before adding. Heat gently over medium-low heat, stirring until the honey fully dissolves (about 2 minutes). Remove from heat.
- Immediately transfer the piping hot sprouts from the sheet pan into the mixing bowl. Pour roughly two-thirds of the glaze over them and toss quickly and gently until just coated. Add more glaze if desired.
- Transfer the glazed sprouts to a serving platter. Scatter the toasted peanuts over the top and serve immediately while the sprouts are still crispy.