I had another one of those days where I went out to eat and ordered something that afterwards I thought “wow I could totally make this too and rock it!” Tai and I meet up on Mondays for lunch in the city and we usually try to grab something easy and eat in the park. This past week I went to Whole Foods and grabbed some food from their hot bar for lunch. They had these awesome spicy/sweet brussels sprouts that I just knew I had to make at home, which was the inspiration for my Honey Sriracha Roasted Brussels Sprouts.
I am a huge fan of spicy foods. Tai…well not so much. But this recipe was firmly in the middle of our tastes. It had enough kick to it that I was happy, but it has enough sweet in it to balance out the flavor and not be immediate fire when you eat it. Best of both worlds here.
I really love how easy it is to roast brussels sprouts. They make an awesome side dish in little to no time. And they take seasoning very well. Salty, sweet, spicy, you name it and we can put it on brussels sprouts! All those people hating on brussels sprouts and vegetables have no idea what they are missing!
And I get it, some of you will write back to me and say how much you hate roasting brussels sprouts in the oven because they get too crispy. But as an alternative to roasting them, cook them on the stovetop and add the honey sriracha mix right before serving. Same great taste but a different texture.
Hope you enjoy the brussels sprouts! What’s your favorite way to prepare them? Any great stories about brussels sprouts?
Honey Sriracha Roasted Brussels Sprouts
- 1 Pound Brussels Sprouts
- 2 Tbsp Olive Oil
- 1/4 Cup Honey
- 2-3 Tbsp Sriracha
- 2 Tbsp Apple Cider Vinegar
- Preheat oven to 400.
- Remove outer leaves from brussels sprouts and halve. Place in a mixing bowl and season generously with salt and pepper. Toss with oil, then place on a lined baking sheet.
- Roast for 20 minutes, turning once about halfway through the cook time.
- In a small mixing bowl, combine honey, Sriracha and vinegar. Whisk together until it does not separates.
- When brussels sprouts are done, put them in a medium mixing bowl and coat with the Sriracha mixture. Serve warm and enjoy!