Spicy Roasted Brussels sprouts

My new favourite side to have with roast turkey, capon or baked ham is spicy caramelised brussels sprouts.  


1  pounds brussels sprouts, trimmed and cut into two
1/3  cup extra-virgin olive oil
3 tbsp cup white wine vinegar
3 tbsp  honey
1 1/2 tablespoons Sriracha, or more to taste
Kosher sea salt and ground black pepper


1. Preheat the oven to 400°F. 
2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the brussels sprouts and toss until they are coated with the sauce. Season with salt and pepper to taste.
3. Spread the brussels sprouts on a parchment or tin foil lined baking sheet, cut sides down. Pour any extra olive-oil mixture into the pan and tilt the pan around to distribute it.
4. Roast until the sprouts are crispy on the outside and golden and caramelised on the cut sides, 20 to 30 minutes. Don't worry, if some of the loose pieces look almost burnt, these are the delicioius ones. 

Serve immediately.