Chili Crisp Hot Honey Brussels (The Holiday Scene-Stealer).

Every holiday table has a quiet competition, and the side dishes are where it actually happens. This is the one that wins.

Crispy Brussels sprouts with Chili Crisp and Hot Honey. Make them once and someone will ask you to bring them every year for the rest of your life. Plan accordingly.

CHILI CRISP HOT HONEY BRUSSELS

You will need:

- One pound of Brussels sprouts, halved

- Olive oil

- Salt

- Spice Witch Hot Honey

- Spice Witch Chili Crisp

What you do:

Heat the oven to 425, or higher if it runs cool. You want them crispy, not steamed.

Toss the halved sprouts with olive oil and salt. Spread cut side down on a sheet pan in a single layer. The flat side touching the pan is what gives you the crispy, caramelized edges.

Roast 20 to 25 minutes, until the outsides are deeply browned and a little crunchy.

Move to a serving dish. Drizzle Hot Honey while they are hot.

Spoon Chili Crisp generously over the top. Toss once so everything gets coated.

WHY THIS WINS THE TABLE

Brussels sprouts have a bad reputation from being boiled into sadness. Roasted hot, they turn nutty and crispy. The Hot Honey gives them a sweet, sticky glaze. The Chili Crisp brings crunch and heat. Suddenly the vegetable nobody fought over is the first empty dish on the table.

A note: this is also the week we shift everything to holiday mode. If you have been waiting for permission to start thinking about the holiday table, here it is.

Make these once before the big day. You will want the practice run.