Despite the inevitable aromatics that ensue from the the cooking of cruciferous and members of the Brassica family, we eat a lot of Brussels sprouts at home.

A lot.

The outcome is interesting.

But we just love the flavor.

Particularly when roasted, glazed, and salted.

Yum!

Sriracha Salt and Honey Roasted Brussels Sprouts

1 lb. Brussels sprouts
2 Tbs. butter
2 Tbs. honey
1/2 tsp. Hamptons Salt Company Artisan Sea Salt Sriracha

Heat the butter in a large cast iron skillet over medium heat. Add the sprouts and toss to coat evenly. Cover and cook for about 10 minutes, until bright green and beginning to soften. Add the honey and stir until all the veggies are evenly coated. Continue cooking until the sprouts soften further. Sprinkle with Sriracha salt.

Serve hot!