Brussels sprouts, trimmed and halved
red jalapeño pepper or serrano chili, halved and sliced (seeded, if desired)
grated fresh ginger
kosher salt and black pepper
- Heat oven to 450° F. Toss the Brussels sprouts, jalapeño, oil, ginger, ¾ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet. Roast, tossing once, until the Brussels sprouts are golden and tender, 15 to 20 minutes. Drizzle with the honey and toss to coat.