1 red jalapeño pepper or serrano chili, halved and sliced (seeded, if desired)
3 tablespoons canola oil
1 tablespoon grated fresh ginger
kosher salt and black pepper
1 tablespoon honey
Sat fat 1g
How to Make It
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.