Inspired by the fried version over at Food52.
1lb of brussel sprouts
1 red bell pepper cut into long toothpick slices
large flake kosher salt
1/2 Tablespoon Sriracha hot sauce
1.5 Tablespoons of honey, heated
juice of 1/2 a lime
zest for half a lime
Preheat oven to 400°F.
Cut the bottom hard portion off of the brussel sprouts.
Cut the sprout in half lengthwise and if large cut into quarters. I like to cut the hard center of the sprout out as well. (You don't HAVE to.) I then peeled the leaves to the heart and I left the heart in tact, tossing all together in a large bowl. This takes a while.
You may want to wait to turn the oven on until you're halfway through preparing the sprouts.
Add the red pepper slices. I drizzled the olive oil, a little at a time, tossing the bowl contents until everything has a thin coating. I leaned on the side of less than more as you can see in the photo to the right. They aren't drenched. There was no olive oil running off the brussel sprouts into the jelly road pan. Sprinkle the kosher salt flakes over the pan.
Bake for 15 minutes. If you bake them longer then will dry out and crisp up, but I liked them at the 15 minute mark.
Mix the remaining ingredients in a bowl and set aside. Note: I heated my honey so that it was runny and it mixed together easier.
Once the sprouts are cooked, pour them into a large bowl. Pour the sauce over them, a little at a time and serve. Be prepared to hear yummy noises from around the table.