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.)
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*
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.
Happy Valentine’s Weekend! The weekend of too much chocolate (if there is such a thing), too much wine (there absolutely is such a thing), and not nearly enough football. We’ve taken what feels like a commonly evolved path of Valentine’s Day celebrations: back in the good ol’ DINK days it was flowers and fancy restaurants […]
Happy Valentine’s Weekend! The weekend of too much chocolate (if there is such a thing), too much wine (there absolutely is such a thing), and not nearly enough football.
We’ve taken what feels like a commonly evolved path of Valentine’s Day celebrations: back in the good ol’ DINK days it was flowers and fancy restaurants and spendy wine, then fancy dinners at home with an over-the-top chocolate dessert because WHY ARE THERE 3,000 PEOPLE TRYING TO EAT AT THIS ONE LITTLE RESTAURANT TONIGHT?! And that brings us to Valentine’s Day today and life with a 6 year old: it starts with a dessert-for-breakfast treat and ends with some pre-bedtime MarioKart.
I grew up in Texas having never once heard of “Texas Sheet Cake.” When mom made a birthday cake, she pulled out the metal 13×9 pan. When mom made a non-birthday cake, she pulled out “the big pan.” The sound of that pan coming out of the very back of the bottom corner cabinet sent us four kids running to the kitchen. “Cake? Are we having cake? In… the BIG PAN?!”
Chocolate cake that was covered in frosting that was frosting in name only – it was more like fudge than anything else. And depending on the time of year, that “frosting” might also be studded with pecans. Pecans that we kids had just spent HOURS shelling because my mom knew to cash-in on that cheap child labor while she could.
It’s a little tough to justify “cake in the big pan” with just 3 of us, so I turned that Texas Sheet Cake into Texas Sheet Cake pancakes for a chocolatey, Valentine’s dessert-for-breakfast treat for my sweets.
The sweet chocolate cake batter is cooked on the griddle and then smothered in that good ol’ Texas Sheet Cake fudge frosting.
What kind of sweets do you make for YOUR sweets? Do you go all-out with a big fancy dessert? Do you go all-out with a heart-shaped box full of goodies? Do you want $100 to shop for your own HEB goodies? (Bonus – even if HEB isn’t in your area, they now have online shopping! We have family in Idaho that is going to be VERRRRRY happy about that.)
To enter the $100 HEB e-gift card giveaway:
1. Share your favorite Sweets4YourSweet treat on Instagram and tag it with #HEBSweets4YourSweet
2. There is no step 2 – it’s that easy.
HEB will randomly select two participants from the Instagram sweepstakes to win $100 H-E-B e-gift cards.
Start snapping those photos and eat up. Still plenty of time ’til bathing suit season. And happy Valentine’s day
Texas Sheet Cake Pancakes
Texas Sheet Cake mix-turned-pancakes, topped with chocolate fudge frosting.
This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and chocolate-smudged faces are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.