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Brussels Sprouts Roasted in Sriracha & Honey

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Level: Easy

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Description

Last fall, I picked up some delicious roasted Brussels sprouts from the prepared veggie aisle at my local Whole Foods. It was instant addiction. I couldn’t keep them in my fridge longer than the time it took to put my groceries away. They are delicious warm but just as wonderful (maybe even more) with a glass of wine and a slice of cheese as an appetizer before dinner. Here is my version!

Ingredients

  • 1 pound Brussels Sprouts
  • 2-½ Tablespoons Olive Oil, Divided
  • 2 pinches Kosher Salt
  • 1 pinch Black Pepper
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Honey
  • 1 Tablespoon Sriracha

Preparation

Heat oven to 425ºF.

Start by cutting off stems of Brussels sprouts and cutting them in half. Put in a bowl, drizzle with 2 tablespoons of olive oil and a couple of shakes of kosher salt, a pinch of pepper and minced garlic. Gently stir.

Line a baking sheet with parchment paper. Place Brussels sprouts on baking sheet in an even layer and bake at 425ºF for 10 minutes. Remove from oven, turn them over and return to oven for another 10 minutes. Remove from oven.

Make the glaze in the original bowl by whisking honey, Sriracha and remaining 1/2 teaspoon of olive oil. Return the Brussels sprouts to the bowl and gently stir until they are coated. Place them on the baking sheet again, spread in an even layer and put them back in the oven again for another 10 minutes or until they are lightly brown and starting to get crispy around the edges.

Watch them carefully on the last step. They will brown quickly with the honey and Sriracha glaze and you don’t want them to burn!

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