Sweet and Spicy Sriracha Brussels Sprouts
Sweet and Spicy Sriracha Brussels Sprouts are a vibrant and exciting dish that transforms Brussels sprouts into a flavorful side or light main course.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Brussels Sprouts
- 1 pound Fresh Brussels Sprouts Look for bright green sprouts that are firm and tightly closed.
Sriracha Sauce
- 3 tablespoons Sriracha Sauce Adds a spicy kick to the dish.
Honey
- 1 tablespoon Honey Balances the heat of the Sriracha.
Olive Oil
- 2 tablespoons Extra Virgin Olive Oil Helps achieve a crispy texture.
Salt
- 1 teaspoon Salt Enhances the overall flavor.
Pepper
- 0.5 teaspoon Freshly Ground Black Pepper Adds warmth and depth.
Sesame Seeds
- 1 tablespoon Toasted Sesame Seeds Optional, for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the Brussels sprouts: Rinse them under cold water, trim the stem ends, remove any yellow leaves, and cut each sprout in half lengthwise.
- In a large mixing bowl, combine the Sriracha sauce, honey, olive oil, salt, and pepper. Whisk until smooth.
- Add the halved Brussels sprouts to the bowl and toss until coated.
- Line a baking sheet with parchment paper and spread the Brussels sprouts in a single layer.
- Roast the Brussels sprouts for 20 to 25 minutes, stirring halfway through.
- If using sesame seeds, toast them in a dry skillet over medium heat for 2 to 3 minutes.
- Once done, let the Brussels sprouts cool for a few minutes, then transfer to a serving platter.
- Drizzle any remaining sauce over the sprouts and sprinkle with sesame seeds if desired.
- Serve warm as a side dish or light main course.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best texture.