1 1/2 pounds Brussels sprouts, trimmed and halved
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
Directions
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.
Sunday, January 5, 2014
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