1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil.
2. Rinse and trim the Brussels sprouts, cutting them in half lengthwise. If any leaves fall off, save those too—they get wonderfully crispy.
3. In a large bowl, toss the sprouts with olive oil, salt, and black pepper until they’re evenly coated. If you’re using garlic, add it here.
4. Spread the sprouts out on the baking sheet in a single layer, cut side down. This helps them caramelize beautifully, just like Mama Lu’s cornbread crust.
5. Roast in the oven for 20-25 minutes, flipping halfway through. You want the edges to be golden brown and crispy, with a tender inside.
6. While the sprouts roast, gently warm the honey and chili flakes in a small saucepan over low heat. Let the flavors mingle for about 2 minutes, stirring often. This step wakes up the honey and lets the chili infuse without burning it.
7. Once the sprouts are roasted, transfer them back to the bowl. Drizzle the chili honey over the warm sprouts, then toss to coat evenly.
8. Finish with a splash of apple cider vinegar to brighten the dish and balance the sweetness.
9. Optional: sprinkle with toasted nuts for a little extra crunch and texture.
10. Serve immediately, and savor every bite.

I always remind myself that roasting times can vary depending on your oven and the size of your sprouts. When I was learning to cook away from Mama Lu’s kitchen, I found that leaning into these little adjustments made all the difference. Don’t be afraid to peek in and give them a gentle shake or stir if they’re browning unevenly.