Sweet and Spicy Brussels Sprouts

 On a recent trip to New Orleans, we had drinks at a bar and wanted something to munch along with the cocktails. We weren't interested in the typical bar foods (nachos, fried chicken wings, etc.) but the Brussels Sprouts on the bar menu caught my eye. Who orders Brussels Sprouts at a bar? Well, I did, and we were so surprised at how good they were. They were savory with a bit of a tang but sweet at the same time, and they disappeared quicker than a rabbit in a pea patch. I was determined to try to recreate them when I got home. I first scoured the grocery aisle for a hot sauce that wasn't smoky or barbecue-flavored. I also needed one that had a sweetness to it as well.

I found this one, and it was just perfect. You may find a different one where you live. Just make sure it's got a "sweet heat," and not a barbecue flavor.

Start by cutting the Brussels Sprouts in half and roasting with a little olive oil, salt and pepper. If you line the pan with aluminum foil, it will make cleanup easier, especially since you're going to cook it a bit with a sticky sauce. I always place the cut side down so they get nicely browned. It should take only about 10 minutes in a 400 degree oven.

Meanwhile, mix all the ingredients for the the sauce in a bowl.

When the Brussels Sprouts have cooked for about ten minutes, remove them from the oven and pour the sauce on top. Return to the oven for a couple of minutes, then serve.

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Sweet and Spicy Brussels Sprouts

For about 12 Brussels Sprouts:

a couple of tablespoons olive oil (1 to coat the pan, and 1 to mix with the other ingredients)

seasoned salt & pepper

2 tablespoons honey

2 teaspoons hot sauce (or more, depending on your heat tolerance)

1 teaspoon soy sauce

Preheat oven to 400 degrees.

Cut the Brussels sprouts in half, season with salt and pepper and place on a foil-lined cookie sheet to make clean up easier. Drizzle with 1 tablespoon of the olive oil and toss. Roast in oven for 10 minutes. Mix the honey, hot sauce and soy sauce and drizzle over the cooked sprouts. Return to oven for a couple minutes longer, then serve.