While we were in San Francisco I had a few days when I was on my own, left to my own devices to explore the city and see the sights. One day, while walking through the Mission and checking things off of my list, I stumbled on a place that had a great happy hour special. I was exhausted, I still had hours before dinner, and a cocktail and a snack seemed like the perfect idea.

It was a two-for-one situation, so I ended up with a caipirinha, a Moscow mule, moules frites, and Thai spiced Brussels sprouts. It was all exactly what I wanted, but the Brussels sprouts in particular were phenomenal. As soon as we got home, I tried my hand at the recipe and loved it. Sweet, spicy, and perfectly crisp, these, paired with the garlic skillet smashed potatoes and a fried egg, made for a fast, easy, and delicious weeknight meal.

Sweet and Spicy Brussels Sprouts

15-20 Brussels sprouts

3 tbsp honey

1 tbsp red curry paste

1/4 cup soy sauce

Whisk together soy sauce, curry paste, and honey until completely combined. Heat oven to 400F. Halve Brussels sprouts and toss in sauce. Roast for 20 minutes, and then turn on the broiler. Broil on high for 5-7 minutes or until charred. Serve hot.