Ingredients:

  • 1 lb fresh Brussels sprouts, trimmed and halved lengthwise
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 2 tbsp pure maple syrup
  • 1 tbsp honey
  • 1 tsp Calabrian chili powder
  • 1/2 tsp smoked paprika
  • pinch salt

Instructions:

  1. Wash Brussels sprouts and pat them completely dry with paper towels. Cut them in half lengthwise and toss in a bowl with olive oil, salt, and pepper until evenly coated.
  2. Heat a cast iron skillet over high heat until the oil shimmers. Place the sprouts flat-side down in the pan, ensuring they are not crowded. Let them sizzle undisturbed for 5–7 minutes until the bottom is a deep mahogany brown, then flip.
  3. While sprouts are searing, combine butter, maple syrup, honey, and spices in a small saucepan over low heat until melted and bubbling.
  4. Once the sprouts are tender and charred, pour the glaze directly into the skillet. Toss rapidly for 1–2 minutes until the sauce thickens into a sticky lacquer that clings to the sprouts.