Instructions

Preheat your oven to 425°F and line a sheet tray with parchment paper then set aside.

Trim the ends off the brussels sprouts then pull off the outer leaves. Trim more off the end to release more of the leaves. Once the sprouts get too small to pull off individual leaves quarter what remains.

Add the Brussels sprouts to the sheet pan then drizzle with the olive oil and add a couple of hefty pinches of sea salt. Roast for 25 minutes in the top third of the oven. Stir halfway through.

In a small bowl whisk together the fish sauce, maple syrup, and Calabrian chili.

Take the sprouts out of the oven. Then 5. pour the sauce all over, stir well to coat. Top with the Parmesan and again stir to evenly coat.

Turn the oven to broil then crisp up the leaves for 3 to 5 minutes. Watch this process closely and stir often but don’t be afraid of the char. This is where deep, roasty and bitter flavors come from.

Transfer the sprouts to a serving platter then finish with a squeeze of lemon. Serve while warm or at room temperature.