Step 1

Preheat the oven to 400 degrees F.

Step 2

Line a large baking sheet with aluminum foil and spray it with cooking spray.

Step 3

Bring a large pot of salted water to a boil.

Step 4

Blanch the Brussels sprouts in the boiling water until fork tender, about 5-7 minutes.

Step 5

Transfer the sprouts to a large bowl and allow them to cool for 5 minutes. Alternatively, shock them in an ice bath for 30 seconds.

Step 6

Pat the sprouts dry with paper towels.

Step 7

Cut the sprouts in half.

Step 8

Toss the sprouts with the olive oil and 1 teaspoon of the sea salt.

Step 9

Place the sprouts on the prepared baking sheet.

Step 10

Roast the sprouts, stirring halfway through, until they are golden-brown and the edges are crispy, about 20-25 minutes.

Step 11

In a small bowl, combine the melted butter, the chili powder, the paprika, the salt, the red pepper flakes, the honey, and the maple syrup and whisk until combined.

Step 12

Toss the sprouts in the prepared sauce.

Step 13

Place the sprouts on a large platter and serve hot.