The Apicius spice blend (named for the celebrated Roman chef!) is inspired by the scents of Roman Imperial cuisine.
- 4 cups Brussels sprouts
- 2 Tbsp Apicus spice blend, ground
- 1 tsp salt
- ¼ cup olive oil
- 3 Tbsp honey
Preheat the oven to 425°F.
Wash the brussels sprouts. Remove the base and any tired-looking leaves.
Cut the sprouts in two. Place in a bowl with spices, salt, and oil. Mix well.
Place on a roasting pan and cook until the sprouts are well roasted and cooked through (around 30 minutes).
Place the sprouts on a plate. Pour the honey over the sprouts and serve.