This time I've combined my homemade harissa with some honey in order to get some sweet and spicy action on roasted Brussels sprouts.
If you've seen my video and read the post on how to roast Brussels sprouts, this is still worth checking out, as the technique here is a little different.
Here the Brussels sprouts only take about 15 minutes to cook and we're going to get some really nice color on them by browning on the stovetop before they take a trip to the oven.
As always, use this technique to branch out and be creative. The concept here is to make a sauce with a little sweetness, spiciness, and some acidity to make our mini cabbages really pop. Try sambal, a little fish sauce, brown sugar, and lime for some Southeast Asian flavors. Want something Mexican? Honey, jalapeño, cilantro, and lime, anyone?
