I love that Brussels sprouts have made a powerful comeback in recent days.

People are excited to learn that a deeply browned, roasted Brussels sprout is much different--and tastier!--than a steamed one.  

And now that we've all figured out just how heavenly a sprout can be with a little olive oil, salt, and pepper, I’d like to bring us to a whole new level--adding honey for sweetness, sriracha for heat, and pumpkin seeds for crunch!