Ingredients
1 lb. medium brussels sprouts, trimmed and halved
2 tbsp. extra-virgin olive oil
8 oz. brie cheese, cut into small pieces
1/4 c. honey
1 tsp. hot sauce
1 1/2 c. California walnuts
2 tbsp. honey
1 tbsp. granulated sugar
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
Preparation
Step 1Cook brussels sprouts: Preheat oven to 425.º On a large baking sheet, toss brussels sprouts with oil and season with salt and pepper. Bake until crispy, about 25 minutes. Let cool slightly.Step 2Reduce oven temperature to 350°. Scatter walnuts on a large baking sheet and bake until walnuts are toasted, 8 to 10 minutes.Step 3Make candied walnuts: Grease a large plate with cooking spray. In a large skillet over medium-high heat, combine walnuts, honey mixture, sugar, and chili powder. Cook, stirring constantly, until sugar coats walnuts and turns golden, about 3 minutes. Immediately transfer walnuts to prepared plate and spread into a single layer. Season with salt. Let cool completely, stirring a few times to keep walnuts separate.Step 4Arrange Brussels sprouts cut side-up on a serving platter. Top each with a piece of brie, a candied walnut, and drizzle of hot honey.
