Hot Honey Smashed Brussels Sprouts

Fresh Thyme cooking spray  

2 Tbsp. Fresh Thyme extra virgin olive oil 

3 Tbsp. hot honey, plus more for serving 

2 tsp. Fresh Thyme organic crushed chili peppers, plus more for garnish  

½ tsp. Fresh Thyme fine sea salt  

2½ lb. large Brussels sprouts, trimmed and halved  

1 lemon, halved 

Italian parsley, for garnish 

1. Preheat oven to 450°F. Line 2 large rimmed baking pans with foil; lightly coat with cooking spray and set aside. 
2. In a large bowl, whisk together olive oil, 3 Tbsp. hot honey, 2 tsp. crushed chili peppers, and salt. Stir in Brussels sprouts to coat.
3. In prepared baking pans, place Brussels sprouts, cut sides down, in a single layer. Place a lemon half, cut side down, in each baking pan. Roast for 28 to 32 minutes or until cut sides are golden brown. Remove pans from oven. Turn over Brussels sprouts. Using a flat-bottom glass or measuring cup, smash each sprout. Remove lemon halves from baking pans; set aside.
4. Place oven rack 6 inches from top heat; preheat broiler to high. Broil one baking pan at a time for 1 to 2 minutes or until sprouts are crisp and dark golden brown. Remove from oven; transfer to a serving dish. Squeeze juice from roasted lemons over sprouts. Garnish with more hot honey and crushed chili peppers, and parsley, if desired.  

Each serving contains: 160 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 180 mg sodium, 27 g carbohydrates, 8 g fiber, 13 g sugar, 6 g protein. Daily values: 0% vitamin D, 6% calcium,  

15% iron, 15% potassium.