Crispy, spicy Brussels sprouts tacos

Best paired with a bottle of Stella

1 pound Brussels sprouts, quartered lengthwise
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
Hot honey
Picked red onion (store-bought or made in 15 minutes with this recipe)
Avocado, sliced
Queso fresco, crumbled
Corn tortillas, charred over the flame on your stovetop
Lime wedges

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.

2. Toss Brussels sprouts with olive oil and salt on the parchment. Roast for 15–30 minutes, checking after 15 minutes. Continue roasting until the Brussels sprouts are deeply crispy and golden, stirring halfway if needed for even browning.

3. Generously drizzle hot honey over the cooked Brussels sprouts and toss to coat.

4. Layer Brussels sprouts, pickled red onion, avocado, and queso fresco in charred corn tortillas. Finish with a squeeze of lime juice.