One of those foods that you practically hurl over when you’re a kid, but then your taste buds go through the amazing pubescent change. Magically over night they are the most fun, new food you palate will encounter.
Ok… Real talk. Brussels are good. But even better, they are great for you and your body. They are full of vitamins, as well as calcium, iron and magnesium. Now that you know they are nutritious for you, let me tell you how to make them even more enticing…
Smother them in my Honey Sriracha Sauce.
Once these bad boys are all sauced up, your crowd will go crazy over them. I can easily eat a couple pounds of these alone. Make these as spicy as you’d like but in my opinion, a little sriracha goes a long way in a crowd. In our house, we like it spicy.
These brussels are very easy to make. The first thing you will want to do is clean your brussels sprouts and trim the outer leaves then halve them. Place them on a sheet pan with a piece of parchment paper or foil. Drizzle them with about 1-2 tbsp. of olive oil and salt and pepper. Toss to coat and spread evenly on your pan. Roast these puppies in a preheated oven at 400* for about 20-25 min. until they have a slightly brown tinge on the outer leaves.
Let them cool for about 5 minutes once they are out of the oven. In a bowl large enough to fit the brussels, mix together the sauce. Throw those little babies into the bowl and toss to coat. Serve right away. Store for no more than 5 days in the fridge but I’m sure they will disappear much sooner.
- 3 lbs Brussels Sprouts
- 2 tbsp olive oil
- Salt & Pepper
- 1-2 tbsp Sriracha
- 2 tsp Chili Garlic Sauce
- 2 tbsp Honey
- 1 tbsp olive oil
- 2 tsp Rice Vinegar or Apple Cider Vinegar
- Preheat Oven to 400*. Clean the brussels and trim the outer leaves. Cut them in half and place on baking sheet with a piece of parchment paper or foil on top.
- Drizzle brussels with 2 tbsp. of olive oil, salt and pepper. Toss to coat evenly. Bake for 20-25 minutes until brown.
- Let brussels cool for about 5 min. While cooling, make sauce in a bowl big enough for all sprouts to fit. Combine all sauce ingredients together and whisk until combined.
- Put cooled brussels sprout into bowl and toss to coat evenly.
- Serve immediately. Store for no more than 5 days in refrigerator.