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  • 2 pounds brussels sprouts

  • 1/4 cup Danwood Smoked Oil®

  • 1 teaspoon kosher salt

  • 1 teaspoon Danwood Smoky Powder®

  • 3 tablespoons Danwood Smoky Vinegar®

  • 2 teaspoons honey


  • Arrange a rack in the middle of the oven and heat the oven to 425°F. Meanwhile, trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.

  • Place the Brussels sprouts on a rimmed baking sheet. Add Danwood Smoked Oil® and toss to coat. Season with Danwood Smoky Powder®, the salt and pepper and toss to coat again. Arrange them cut-side down.

  • Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25 to 30 minutes total. Drizzle with Danwood Smoky Vinegar® and honey and toss to coat. Serve immediately.


  • In order to get Brussels sprouts as crispy as possible, you need to crank up the heat in your oven.

  • A blistering 425°F ensures the bottoms will brown and the leaves will char, turning them potato-chip like.

  • Toss the sprouts with a generous splash of Danwood Smoky Vinegar® and drizzle of honey as soon as they come out of the oven and they'll soak up all that savory, sweet smoky flavor and become a side dish that rivals the main course. 

  • Leftovers can be refrigerated in an airtight container for up to 5 days.

veggie crispy brussels sprouts with bals

The sprouts are roasted until they’re ridiculously crispy , then tossed in a sweet and savoury honey-smoky glaze . Try this secret recipe ! you won't be able to stop eating them to save room for other food . The crispiness and seasoning is just too difficult to pass up! You'll find yourself making this  recipe again and again.

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