Brussels sprouts are in season and have been on our table for almost every dinner. I have been testing a few different recipes for these little green balls of goodness, and my favorite is this sweet and spicy concoction. The original recipe is from Food Network Magazine.

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 2-3

1 pound Brussels sprouts
1/4 cup olive oil
1 teaspoon red chili flakes
1 tablespoon honey
salt and pepper to taste

Set oven to 450 degrees.Chop ends of sprouts and remove all outer leaves. Place in bowl and mix olive oil, honey, chili flakes, and a pinch of salt and pepper. Place on pan with cut side down and bake for 10 minutes. When finished baking, either leave crisp outer shell on or remove if desired. If you would prefer them be either sweeter or spicier, place in a bowl and mix in more honey or chili once cooked. Divide, serve, and enjoy.

Nutrition

Brussels sprouts are a great source of vitamin A, C, and K and have two grams protein for every serving. They have about 6 grams of carbohydrates, 2 grams being dietary fiber. Brussels sprouts have relatively no fat.