Preheat the oven to 450°F. Fill a medium-sized saucepan with water and add Brussels sprouts. Bring the water to a boil over high heat. Once boiling, reduce the temperature to medium and allow the Brussels sprouts to simmer for 3 minutes.
2 pounds Brussels sprouts (about 32 sprouts)
Drain the Brussels sprouts and immediately place them in an ice bath for 1 minute to stop the cooking process. Drain again and pat dry with a clean kitchen towel or paper towel. You may have to squeeze some excess water out of the Brussels sprouts.
Line a rimmed baking sheet with aluminum foil, if desired, and grease with a bit of olive oil. Trim the ends off of each Brussels sprout and quarter them, placing the sprouts on the prepared baking sheet. Drizzle with olive oil and spread evenly on the baking sheet, making sure they're facing cut side down. Roast the Brussels sprouts for 15-20 minutes, stirring halfway through.
3 tablespoons olive oil
While the Brussels sprouts are roasting, whisk together the melted butter, honey, adobo sauce, salt, and pepper in a small mixing bowl. Set aside.
2 tablespoons butter, 1 tablespoon honey, 2 teaspoons adobo sauce, ¼ teaspoon salt, ¼ teaspoon black pepper
Remove the Brussels sprouts from the oven and drizzle immediately with the honey-chipotle butter sauce, stirring well to coat. Enjoy!