These Brussels sprouts get a nice kick with Korean chili paste and balsamic vinegar.
1.5 pounds Brussels sprouts
3 tablespoons honey
1 tablespoon Gochujang chili paste
1 teaspoon Balsamic vinegar
¼ cup sliced roasted almonds
1 teaspoon salt
¾ teaspoon pepper
3 tablespoons olive oil
Preheat oven to 400 degrees. Rinse Brussels sprouts and pat dry with a paper towel. Cut Brussels sprouts in half, removing any browning outer leaves. Place Brussels sprouts in a medium bowl and toss with olive oil, salt and pepper.
Turn out Brussels sprouts onto a foil-lined baking sheet, arranging Brussels sprouts in a single layer. Roast the Brussels sprouts for about 20 minutes until the sprouts are browned on the outside and the edges look crisp.
While the sprouts are roasting, toast the sliced almonds in a dry skillet over medium-low heat, stirring continuously (watch them carefully because they'll quickly scorch if left unattended). In a small bowl, mix together the chili paste, honey, and balsamic vinegar. Transfer the Brussels sprouts to a serving dish and toss with the chili mixture. Add the almonds and serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/11/brussels-sprouts-and-gochujang-edward-lee.html