4 cups shaved Brussels sprouts

2 tbsp canola oil

salt, to taste

2 tbsp Honey-Chili Oil

1/4 cup picked herbs (mint, basil, cilantro)

juice of 1/2 a lime


1/4 cup honey

1/4 cup canola oil

1/4 cup rice wine vinegar

2 cloves garlic, minced

a thumb of ginger, minced

1 tsp red pepper flakes

1 tsp salt


1. Make the Honey-Chili Oil—combine all ingredients in a small pot and bring to the boil. Stir until emulsified. Set aside.

2. Place shaved Brussels and 2 tbsp canola oil in a large bowl and mix until well combined.

3. Roast in a very hot oven (475ºF) for 10-12 minutes, until Brussels are deeply charred.

4. Transfer to a large bowl and season immediately with salt to taste.

5. Add 2 tbsp Honey-Chili Oil, lime juice and fresh herbs. Gently toss to combine.

6. Serve immediately.