1-Preheat oven and prep sprouts: First, preheat your oven to 425 degrees Fahrenheit. Rinse and halve 1 pound of Brussels sprouts, trimming off any damaged parts for the best results.

2-Toss with oil and salt: Toss them with 1 tablespoon olive oil and 1/2 teaspoon kosher salt in a bowl to coat evenly this helps them get that golden crispiness.

3-Roast for 15-20 minutes: Spread the sprouts on a baking sheet in a single layer and roast for 15 to 20 minutes. Flip them halfway through to ensure even browning and crisp edges.

4-Make and add sauce: Meanwhile, prepare the sauce by heating 1 tablespoon chili paste, 2 tablespoons honey, 1 minced garlic clove, and the zest and juice of half a lime over medium-low heat. Stir until it becomes thin and pourable, which only takes a minute or two. Once the sprouts are done, pour the sauce over them and toss to coat it’s that easy to get that sweet-spicy-citrus mix.

5-Serve right away: Serve immediately with extra lime wedges for a fresh squeeze, and enjoy the balance of flavors.