1 1/2 pounds Brussels sprouts, trimmed and halved
1 jalapeño pepper or serrano chili, halved and sliced (seeded, if desired)
3 tablespoons canola oil
1 tablespoon grated fresh ginger
kosher salt and black pepper
1 tablespoon honey
Heat oven to 450 deg. Toss the Brussels sprouts, jalapeño, oil, ginger, ¾ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet. Roast, tossing once, until the Brussels sprouts are golden and tender, 15 to 20 minutes. Drizzle with the honey and toss to coat.
This spicy and sweet glaze would be equally delicious on roasted cabbage or bok choy.