Preheat oven to 425F, placing the cast iron skillet or baking sheet in the oven while it preheats.
Combine 1.5 tbsp of olive oil, 2 tsp of sriracha, and 1 tsp of honey in a medium mixing bowl. Whisk to combine.
3 tbsp olive oil, 2 tsp sriracha, 1 tsp honey
Trim brussel sprouts, and cut in half. If the brussels are extra large, consider cutting them into quarters.
2.5 cups brussel sprouts
Drizzle 1.5 tbsp of olive oil in the hot cast iron skillet, swirling to distribute.
3 tbsp olive oil
Now, be annoyingly precise and make sure they are all cut side down on the pan. This is going to give you the best sear possible!
Bake at 425F for 12 minutes and then stir.
Continue to bake for 3-8 more minutes or until they have reached your desired level of roasted.
Add roasted brussel sprouts to the honey/siracha mixture, and toss to coat. Top with a pinch of kosher salt if desired.
Notes
If you're vegan or don't consume honey, you can sub in maple syrup.
Everyone’s version of “perfectly” roasted brussel sprouts will look different. Check the cooking progress at 12 minutes and continue cooking if desired.