Roasted Brussels sprouts tossed in a sweet and spicy honey butter soy sauce glaze.
Halve ~1lb. of sprouts and toss w/ avocado oil, roast at 450ºF for about 15 min until slightly charred in some spots, tender but still a vibrant green. Rotate the pan and check on the sprouts occasionally to pluck out any individual crispy leaves before they get too burnt.
Meanwhile, add about ¼ cup honey into a small saucepan and set over med-low heat. Stir until runny and warmed through. Lower heat and add in 1-2 thinly sliced Thai chili and cook for a few minutes. The honey should be slightly foamy / bubbling a bit around the edges. Add in about 2 Tbsp room-temp butter; stir until melted and combined with the honey. Splash in some soy sauce (or fish sauce if you don’t need it to be vegetarian). Taste and season w/ more soy sauce if needed. Keep warm over low heat until the Brussels sprouts are done roasting.
The honey practically candies the sliced Thai chilis as they cook low and slow, making them extra delicious. But omit them if you’re not into spicy things–the honey does mellow them out a tiny bit though!
Remove glaze from heat and stir in a splash of rice vinegar for some brightness if you’d like. Transfer the roasted Brussels sprouts into a serving dish, spoon / toss the spicy honey butter soy sauce glaze all over. Sesame seeds if you’re into garnishing things. Enjoy as a side dish or as a light meal with steamed rice.