INGREDIENTS :

​

​​

• 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

​

​

INSTRUCTIONS :

​

​​​

• 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.

​

​

NOTES :

​

​

• 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.