Preheat the oven to 425 degrees F.

In a bowl, toss the brussels with the olive oil, hot honey and a big pinch of salt and pepper. Spread them out on a nonstick baking sheet. You can use foil on the baking sheet if you wish - I suggest spraying the foil with nonstick spray.

Roast the brussels for 15 to 20 minutes, tossing once or twice in between to make sure the honey doesn’t burn onto the pan. If you have larger sprouts, you may need to roast them a bit longer.

As soon as the brussels come out of the oven, transfer them to a dish and top with the crumbled feta, another drizzle of honey if you wish and the chives. Serve immediately!

Note: If you find that your brussels don’t crisp up, you might want to try 2 sheet pans and spread them out more. Crowding the brussels sprouts can make them steam and not roast in the oven.