Sriracha Brussel Sprouts
1½ pounds Brussels sprouts
2 tablespoons olive oil
1 tablespoon sriracha
3 tablespoons honey
1 lime, juiced
Preheat oven to 400°F.
Cutt off the stem end of the sprouts and pull off any yellow outer leaves. Cut large sprouts in half.
Place sprouts in a large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place in a single layer on an aluminum-foil lined baking sheet. Roast for 35-40 minutes, shaking the pan a few times throughout the cooking process, until crisp and golden brown on the outside and tender on the inside.
Meanwhile, combine srircha, honey, and lime in a small bowl. Season with Kosher salt.
Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately.
Pairs Well With
A new way to tie sriracha sauce into your meals. Brussel Sprouts are prevalent in the winter months in the Midwest portion of the United States. Brussel Sprouts are great and this is another great idea of how they can be served.