Cut the stems off and cut each Brussel sprout in half. Place them in a bowl until all of them are cut and halved.

Pour the water in the bowl to cover them and add the salt to the water. Gently stir and let it soak for 15 to 20 minutes. (This helps with the bitter taste)

Once the Brussel sprouts are done soaking drain them well and put them back in the bowl.

Sprinkle 1 tablespoon of olive oil, onion powder, garlic powder, paprika, and black pepper on the Brussel sprouts. Mix well to evenly coat them.

In a frying pan on medium high heat add 1 tablespoon of olive oil and let it heat up for 30 seconds or so.

Add the minced garlic and minced shallots to the oil and stir frequently for 30 seconds to release the flavors into the oil.

Now add the Brussel sprouts to the hot pan then stir frequently for 3 minutes. Half way through stirring drizzle the honey over the them and keep stirring together.

Turn the Brussel sprouts face down to brown/caramelize the inside of the sprouts. Add the veggie stock, turn down to low heat, and cover with a lid to let the steam cook the Brussels sprouts through.

*If you prefer them to have more of a crunch then cook for another 3-5 minutes with the lid covering. If you prefer softer Brussel sprouts then cook for 5-8 minutes with the lid covering.*

Once the sprouts are done cooking turn the stove off and add the sweet chili sauce to the pan with the Brussel sprouts. Mix together to coat them evenly and sprinkle with red pepper flakes if you want a little extra heat.

Serve as a side dish or eat them on their own for a snack. Either way, enjoy!