Flavor Trends, Strategies and Solutions for Menu Development





chef name

Joshua Ingraham
Culinary + Wellness Director

Roasted Lemon Brussels Sprouts with Chili Crisp–Honey Glaze

Recipe courtesy of Joshua Ingraham
Sponsor: Lee Kum Kee

Servings: 25


  • 8 lb Brussels sprouts, trimmed and halved
  • ½ c olive oil
  • 4 tsp finely minced garlic
  • Kosher salt and freshly ground pepper, as needed

Spicy Honey Glaze:

  • ½ c honey
  • ½ c Lee Kum Kee® Chiu Chow Style Chili Crisp Oil
  • ¼ c melted butter
  • ¼ c fresh lemon juice


  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
  2. Toss the Brussels sprouts in a bowl with the oil and sprinkle over the garlic. Use your hands to toss the sprouts until they are evenly coated, and then spread them out in an even single layer on the baking sheet.
  3. Sprinkle with salt and pepper and roast for about 20 minutes, until the sprouts are browned and tender, tossing and spreading them out once halfway through the cooking time. Remove from the oven.

Spicy Honey Glaze:

  1. Whisk together the honey, Chili Crisp oil, butter and lemon juice in a small bowl.
  2. Pour the glaze over the Brussels sprouts and place them back in the oven for another 5 minutes to let the glaze bake into the sprouts.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

About The Author