Boy, do I have a treat for you! I know, I feel like I’m saying that every week, but what can I say…I love making delicious food!
When I was giving my talk at the 1:38 Women’s Conference the other weekend, (which, side note: I will be posting the entire video in tomorrow’s blog!) I went out to dinner with some of the ladies. And this restaurant is known for their Sriracha Honey Brussels Sprouts, and so some of the ladies ordered some as a side dish and were literally raving about them! It was the talk of the weekend: these fantastic Brussels Sprouts!
So of course, I had to figure out how to make them 🙂
And let me tell you…they were worth the fuss. These brussels sprouts were AMAZING.
I have always been a huge fan of this humble mini cabbage, but WOW – pair it with the sweet heat of honey sriracha…and they are ADDICTING to no end!
Plus, they’re gluten free and vegetarian (Vegan if you substitute agave for honey)!
And I promise, you’ll gobble up every single one!
I served these delectable little guys with savory quinoa and rosemary baked sea bass, and it was PHENOMENAL!
We’re talking a ten out of ten!
*And side note, I made extra sauce so that I could have it on hand to toss with my roasted veggies throughout the week, so it was truly the gift that keeps on giving! But if you don’t want to make leftover sauce, like the recipe shows below: just keep the same ratio: 3 parts honey to 1 part sriracha!
Here’s What You Need: (serves 2)
1 pound of brussels sprouts, halved
2-3 Tbsp EVOO
salt and pepper
1/2 tsp red chili flakes
Dressing: (this makes a bit extra for use later) — again, if you want to make just enough for this recipe, stick to the 1:3 ratio!
3 Tbsp Sriracha
9 Tbsp Honey
Juice of 1 lime
Preheat oven to 400 degrees F.
Clean, trim and half your brussels sprouts. On a nonstick-tinfoil lined baking sheet, place your brussels sprouts halves, and drizzle with 2-3 Tbsp EVOO, and sprinkle with salt and pepper and red pepper flakes. Then, using your hands, generously toss the brussels sprouts in the oil, making sure that each and every sprout is lightly coated. (You can also spray with olive oil, but frankly it just tastes better when you use the real deal, and massage it in!) Then, arrange them cut-side-down in a single layer on the baking tray, making sure that none overlap. Bake for 20 minutes, then flip and bake for an additional 20 minutes, until golden brown and crispy.
While they are baking, make your sauce, and have it at the ready to toss with the sprouts when they come out of the oven.
When the brussels sprouts are finished baking, toss them with 1/3 of the sauce in a large bowl, and serve immediately.
The remaining sauce goes wonderfully on any roasted veggies — cauliflower, carrots, broccoli, beets, fennel. Or over pork or chicken!
I mean…what a show stopping meal!
First of all, if you think you don’t like brussels sprouts, it’s my guess that you’ve only had them boiled….which is why they taste gross.
Brussels sprouts must be roasted low and slow. Because something magical happens in the oven when you do: they caramelize and become perfectly golden brown, giving them almost a nutty flavor.
And they’re chewy and soft and just perfect.
Add to that slow roasted perfection a sriracha honey glaze, and boyyyy you’d think I’d died and gone to heaven!
The combination of that sweet heat with the nuttiness, and then a subtle hint of lime to brighten it up. Words do not do it justice!
And pairing it with buttery sea bass and nutty quinoa really took it over the top.
And my special gentleman gobbled it up! We both were part of the “Clean Plate Club!”
So do yourself a favor, and give these brussels sprouts a try. I promise, it won’t be the last time you make this sauce!
Until next time!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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