10 minutes<\/span><\/td> | 20 minutes<\/span><\/td> | 30 minutes<\/span><\/td><\/tr><\/tbody><\/table>\n\n\n\n\n- Preheat oven to 450\u00baF with a large, rimmed baking sheet placed on the middle rack. <\/li>\n<\/ol>\n\n\n\n
\n- Add Brussels sprouts to a large bowl, and toss with oil, salt, and pepper. <\/li>\n<\/ol>\n\n\n\n
\n- Remove baking sheet from oven, and carefully arrange Brussels sprouts cut side down on the sheet. Return to oven, and roast until golden, about 20 minutes, flipping part way through. <\/li>\n<\/ol>\n\n\n\n
\n- While the sprouts are baking, in a small saucepan over medium-high heat, combine orange juice, apple cider vinegar, honey, and chill paste. <\/li>\n<\/ol>\n\n\n\n
\n- Bring to a boil, and cook for 5 to 10 minutes until reduced, and syrupy. Remove from heat and allow to cool slightly. <\/li>\n<\/ol>\n\n\n\n
\n- Place sauce in a large bowl and add roasted Brussels sprouts. Toss to combine. Transfer to serving plate and top with lemon zest. <\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
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