Ingredients

Hot Honey:

• 1 cup Honey
• 3 Tablespoons crushed red pepper flakes (or dried/ fresh seasonal peppers)
• 1-2 teaspoons Apple Cider Vinegar

Brussels Sprouts:

• 2 pounds Brussels sprouts, stems removed and cut in half
• 2 tablespoons olive oil
• 3 tablespoons hot honey, plus more for drizzling
• Kosher salt and pepper
• ⅓ cup crumbled feta cheese
• 2 tablespoons chopped green onions

Directions

Hot Honey:

Add the honey and crushed red pepper flakes (or pepper slices) to a medium sauté pan or saucepan. Heat over medium heat until the honey very lightly begins to simmer. Stir to combine, then remove the pan from the heat.

Let the mixture rest for 10 to 15 minutes so that the flavors can infuse.

Strain the honey through a fine mesh strainer into a clean storage jar. Stir in the apple cider vinegar until evenly combined.

Brussels Sprouts:

Preheat the oven to 425 degrees F.

In a bowl, toss the brussels with the olive oil, hot honey, and a big pinch of salt and pepper. Spread them out on a nonstick baking sheet.

Roast the Brussels for 15 to 20 minutes, tossing once or twice in between so the honey doesn’t burn onto the pan. If you have larger sprouts, you may need to roast them a bit longer.

As soon as the Brussels come out of the oven, transfer them to a dish and top with the crumbled feta, another drizzle of honey if you wish, and the chives. Serve immediately!