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      Title: Roasted Brussels Sprouts w/Honey, Almonds & Chile
 Categories: Vegetables, Nuts, Citrus, Chilies
      Yield: 6 servings

    1/3 c  Extra-virgin olive oil
      4 tb Honey
      3 tb Apple cider vinegar
           Salt & fresh ground pepper
      2 lb Brussels sprouts; trimmed,
           - halved or quartered if
           - large
      1 sm Red Fresno chile; very thin
           - sliced, seeded
      1    Orange
    1/3 c  Chopped smoked almonds

  Set the oven @ 425°F/218°C and set a large sheet pan in
  the oven.

  In a large bowl, whisk together the olive oil with 2
  tablespoons honey, 1 tablespoon vinegar, 1 teaspoon salt
  and 3/4 teaspoon pepper.

  Add the brussels sprouts to the dressing and toss to
  coat. (Be sure to add any precious outer leaves that
  fell off during slicing; they'll crisp up in the oven
  and add tons of texture.)

  Add the brussels sprouts to the hot sheet pan (you
  should hear a satisfying sizzle), push them around into
  an even layer and bake them until tender and charred in
  spots, about 25 minutes.

  While the brussels sprouts roast, prepare the chile
  garnish: Combine the chile and remaining 2 tablespoons
  vinegar in a small bowl and set aside. (The vinegar's
  acidity will tame the chile's heat.)

  Once the brussels sprouts have roasted, season to taste
  with salt and pepper. (You may be surprised how much
  seasoning they need.)

  Transfer the brussels sprouts to a serving platter or
  bowl. Drizzle with 1 to 2 tablespoons honey. Finely
  grate the orange zest over the brussels sprouts, then
  quarter the orange and squeeze one portion over the
  sprouts. Top with the nuts and, using a fork, distribute
  the chiles on top (discarding the vinegar or saving it
  for another use). Enjoy hot or at room temperature.

  Recipe by Alexa Weibel

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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