1. Preheat oven to 350°F/180°C.
2. Cover a baking sheet with a piece of aluminum paper.
3. Wash and dry brussels sprouts.
4. Cut the tough end a little. You want to leave the sprout whole. Discard the outer leaves that are blemished or yellow.
5. Cut each one in half and place in the prepared sheet pan.
6. Sprinkle with salt and pepper and drizzle with olive oil.
7. Bake for about 40 minutes, checking every ten or so and moving them around so they don’t burn. Turn down the oven if the pieces are still too firm but browning too quickly. You want golden brown pieces but not burned. The time will depend on the oven and size of the vegetables.

For the honey glaze:

1. Meanwhile mix honey, sriracha, olive oil, lemon juice and 1/4 teaspoon salt in a small saucepan.
2. Cook over low heat for a few minutes until it thickens slightly. It should be syrupy. Taste and adjust to your palate.
3. Drizzle half of it over the Brussels sprouts during the last 5 minutes in the oven. Transfer to a platter and drizzle the rest of the honey sriracha sauce before serving.