Copycat Longhorn's Smoky Honey Butter Brussels Sprouts

Ingredience

For roasting the Brussels Sprouts:

1 pound Brussels sprouts, trimmed

2 TBSP of Canola oil, for drizzling

Sea salt and freshly ground black pepper

Smoky Honey Butter:

4 tablespoons melted butter

2 teaspoon honey

3 teaspoons of maple syrup (optional, for extra sweetness)

1 teaspoon smoked paprika

1 teaspoon chili powder or chipotle chili powder

1/2 teaspoon crushed red pepper flakes (or to taste)

1 teaspoon salt (if using unsalted butter)

Alternate Sauce:

2 tablespoons butter, melted

½ teaspoon chili powder or Calabrian chili powder

½ teaspoon smoked paprika

½ teaspoon sea salt

1 teaspoon red pepper flakes

1 teaspoon maple syrup

1 teaspoon honey

Pokyny

Roast the Brussels Sprouts:

Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast for 25 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.

Smoky Honey Butter Sauce

In a small bowl, melt the butter in the microwave or a saucepan.

Whisk in the honey, maple syrup (if using), smoked paprika, chili powder, red pepper flakes, and salt until completely combined.

Toss the mixture with your cooked Brussels sprouts or other vegetables, or brush it over grilled items.