1. Preheat your oven to 200°C (about 400°F) and line a baking sheet with parchment paper. This helps the sprouts roast evenly and prevents sticking.
2. Trim and halve the Brussels sprouts. I like to remove any yellow or damaged outer leaves, just like my mum taught me—always use the freshest ingredients you can find.
3. Toss the sprouts in a large bowl with olive oil, salt, and pepper until they’re evenly coated.
4. Spread them out in a single layer on your prepared baking sheet. Crowding the pan is the enemy of crispiness, so give each sprout some breathing room.
5. Roast in the oven for 20-25 minutes, shaking the pan halfway through to encourage even browning. You’re looking for golden edges and tender insides—if you’ve ever watched that bubbling stew simmer on my mum’s stove, you’ll know when the time is right.
6. While the sprouts roast, mix together the honey, chili flakes, minced garlic, and apple cider vinegar in a small bowl. The vinegar adds a lovely tang that cuts through the sweetness, much like a splash of lemon in a comforting Devon apple pie.
7. Once the sprouts are done roasting, transfer them back to the large bowl and drizzle the chili honey mixture over them. Toss gently but thoroughly so every sprout wears a glossy coat of that sticky, spicy glaze.
8. Return the sprouts to the baking sheet and pop them back in the oven for another 5 minutes. This helps the glaze caramelize and cling to the sprouts, creating that perfect sticky finish.
9. Remove from the oven, sprinkle with toasted sesame seeds if using, and serve immediately. You’ll want to gather everyone around, just like those Sunday roasts of my childhood.

One little tip from my early morning kitchen escapades: always taste the glaze before drizzling—sometimes a pinch more chili or a squeeze more vinegar makes all the difference, depending on your mood and the season.