Honey Sriracha Brussels Sprouts (roasted)
It's a flavorful, quick and easy way of transforming plain sprouts into a tasty dish. They make a great addition to your Thanksgiving dinner table. Crunchy but tender, they have a flavor-packed glaze of honey and Sriracha that'll make you want to eat your veggies.
Servings 8 servings
Ingredients
- 2 pounds Brussels sprouts fresh or frozen (see Notes below)
- ½ cup runny honey
- 2 tablespoons sriracha
- ¼ cup olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
Instructions
- Preheat oven to 350°F (180°C).
- Cover a baking sheet with a piece of aluminum paper.
- Wash and dry brussels sprouts.
- Cut the tough end a little. You want to leave the sprout whole. Discard the outer leaves that are blemished or yellow.
- Cut each one in half and place in the prepared sheet pan.
- Sprinkle with salt and pepper and drizzle with olive oil.
- Bake for about 40 minutes, checking every ten or so and moving them around so they don’t burn. Turn down the oven if the pieces are still too firm but browning too quickly. You want golden brown pieces but not burned. The time will depend on the oven and size of the vegetables.
For the honey glaze:
- Meanwhile mix honey, sriracha, olive oil, lemon juice and ¼ teaspoon salt in a small saucepan.
- Cook over low heat for a few minutes until it thickens slightly. It should be syrupy. Taste and adjust to your palate.
- Drizzle half of it over the Brussels sprouts during the last 5 minutes in the oven. Transfer to a platter and drizzle the rest of the honey sriracha sauce before serving.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Make ahead: roast the Brussels sprouts up to 2 days ahead and keep them well covered in the refrigerator. Reheat for 15 minutes in a medium oven and add the rest of the ingredients as specified in the recipe.
Frozen Brussels sprouts: remove from the package and place them in a colander or on a clean kitchen towel. Allow them to thaw at room temperature for about 15-20 minutes. Pat them dry with the same towel or paper towels to remove excess moisture. This is crucial to getting a crispy texture during roasting.
