A zesty side dish with a little bit of heat, a little bit of sweet, and a whole lot of YUM!

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Serves 6 as a side

1 pound brussel sprouts, cut in half

3 tablespoons olive oil

salt and pepper

3 tablespoons Justin's Honey Almond Butter

1 teaspoon chili sauce (or more if you want it really spicy)

2 tablespoons lemon juice

1 tablespoon olive oil

1/4 cup dried cranberries or dried cherries

1/4 cup toasted pecans

  1. Preheat oven to 375F
  2. Place the Brussel sprouts on a tray and drizzle with olive oil. Season with salt and pepper to taste.
  3. Roast until golden and tender, about 16-18 minutes.
  4. While the sprouts roast mix honey almond butter, chili sauce, lemon juice and olive oil in a large bowl.
  5. As soon as you take out the sprouts transfer them into the sauce bowl and stir until coated evenly.
  6. Mix in the cranberries and pecans.
  7. Serve immediately.


Photography by Paul "Sweet Paul" Lowe

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