Whether I’m getting ready to host a crowd or putting together a healthy afternoon snack for my daughters, Vegetable Charcuterie Boards are my go-to for a simple yet satisfying bite. I love how easy it is to customize these boards to match the occasion …
A crudites platter is a beautiful and delicious way to serve fresh vegetables as an appetizer or a snack for any holiday or gathering. Colorful Crudite Platter If you want to make a crudités platter like the pros, then look no further! This step-by-ste…
Year of the Monkey? Nope. 2016 is absolutely shaping up to be the Year of the Brussels Sprout. (Although there was definitely a time when I thought eating a monkey sounded far more appetizing than eating Brussels Sprouts.) (Because seriously. Mushy, boiled Brussels Sprouts? [shudder]) But then something amazing happened. People stopped boiling them to […]
Year of the Monkey? Nope.
2016 is absolutely shaping up to be the Year of the Brussels Sprout. (Although there was definitely a time when I thought eating a monkey sounded far more appetizing than eating Brussels Sprouts.)
(Because seriously. Mushy, boiled Brussels Sprouts? [shudder])
But then something amazing happened. People stopped boiling them to mush.
Our friends served them at NYE dinner – halved, simply roasted and seasoned under very high heat, rendering them super-caramelized and tender. And then a neighborhood friend brought them shredded-and-roasted-and-glazed to a get-together and since then, I’ve spent the last two months making up for lost time.
The house-favorite way is to make them like Friend #2: shredded, roasted long enough to get lots of little crispy shredded pieces, and then tossed in a sweet-sour-spicy glaze. (Although “the bacon way” comes in a very close second.)
A couple of weeks ago, I made this recipe four times on a Sunday – four pans full – and by Thursday afternoon, I was adding brussels sprouts to my shopping list again.
Sriracha Honey Lime-Glazed Brussels Sprouts
Crispy-roasted brussels sprouts glazed with a sweet-sour-spicy mixture of honey, lime, and sriracha.
- 1 Tbsp olive oil
- 12 oz bag shredded brussels sprouts*
- Black pepper
- 1 Tbsp soy sauce or coconut aminos
- 1 Tbsp sriracha
- Juice of 1/2 lime
- 1 Tbsp honey
- You can also use whole sprouts, cut in half. Be sure to cook them cut side-down to make the magic happen.
- Preheat oven to 375 and line a baking pan with foil.
- Place the brussels sprouts in a large zipper bag with olive oil and pepper - seal (no seriously - triple check that it is sealed) and shake to coat.
- Spread the brussels sprouts in a single layer and roast for 20 minutes, toss, and cook another 5 minutes if you want them darker.
- In a medium bowl, whisk together the soy, honey, lime, and sriracha. If you keep most of those ingredients in the fridge, a 10-second trip through the microwave will make mixing easier.
- Transfer the brussels sprouts to the bowl and toss to coat with the glaze.
- Serve warm.
Yields: Makes 3 side-servings
Estimated time: 30 minutes