Honey Sriracha Brussels Sprouts Food

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

Steps:

• Clean the brussels sprouts by soaking them in cold water. Using the slicing attachment of the food processor, slice the brussel sprouts into thin rounds. If you don't have a food processor, you can do this by hand with a sharp knife.
• Transfer the brussels sprouts and chopped garlic to a sheet pan. Drizzle with olive oil and season with salt to taste. There's salt in the sriracha, so don't go overboard.
• In a small bowl, mix together 3 tablespoons honey, 2 tablespoons sriracha, and 3 tablespoons chili oil. You can adjust the amounts to taste if you like your food more or less spicy. Toss the brussels sprouts with the sauce and spread in a single layer.
• Roast at 450F for 15-20 minutes, finishing them under the broiler for 1-2 minutes if they need crisping further. Finish with another drizzle of chili oil (optional), and serve!

HONEY SRIRACHA BRUSSEL SPROUTS

Steps:

• Preheat oven to 425F, placing the cast iron skillet or baking sheet in the oven while it preheats.
• Combine 1.5 tbsp of olive oil, 2 tsp of sriracha, and 1 tsp of honey in a medium mixing bowl. Whisk to combine.
• Trim brussel sprouts, and cut in half. If the brussels are extra large, consider cutting them into quarters.
• Drizzle 1.5 tbsp of olive oil in the hot cast iron skillet, swirling to distribute.
• Now, be annoyingly precise and make sure they are all cut side down on the pan. This is going to give you the best sear possible!
• Bake at 425F for 12 minutes and then stir.
• Continue to bake for 3-8 more minutes or until they have reached your desired level of roasted.
• Add roasted brussel sprouts to the honey/siracha mixture, and toss to coat. Top with a pinch of kosher salt if desired.

SRIRACHA HONEY BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet.
• Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
• Mix honey and Sriracha sauce together in a small bowl until combined.
• Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.

HONEY SRIRACHA BRUSSELS SPROUTS

Steps:

• Heat a frying pan over medium high heat. Add half the butter. Once melted, add the Brussels sprouts and cook for 8 minutes, without moving them. Flip and continue cooking for 5 minutes. Remove the Brussels sprouts from the pan.
• Add the Sriracha, honey, soy sauce, lemon juice and remaining butter to the pan. Simmer over medium heat for 5 minutes, until bubbly and slightly thickened.
• Add the sprouts back to the pan. Toss to coat a few times until the sprouts are warmed. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH SRIRACHA, LIME AND HONEY

Steps:

• Preheat the oven to 425 degrees.
• In a large bowl toss the sprouts with the oil and salt to coat. Pour out onto a baking sheet, turning the sprouts onto their cut half so it becomes nice and brown.
• Place into the hot oven. Cook until caramelized, about 20 - 25 minutes.
• Meanwhile whisk together the sriracha, honey and lime together. When the sprouts are cooked, toss with the prepared Siracha mixture until thoroughly coated. Serve immediately.

PAN FRIED BRUSSELS SPROUTS WITH SRIRACHA, HONEY AND LIME

Steps:

• Trim the stem end of the sprouts and cut each one in half. Keep any loose leaves.
• In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.
• Use a large skillet and add a generous amount of olive oil (about 1/4 cup) and heat on medium high. Pan fry the Brussels until deep golden brown and season with salt during cooking process. Transfer to a medium bowl and toss with the sriracha, honey and lime sauce. Taste for any additional seasoning and serve.