Honey Sriracha Roasted 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 ROASTED BRUSSELS SPROUTS

Steps:

• 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.

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.

SOY AND SRIRACHA GLAZED BRUSSELS SPROUTS

Steps:

• Trim sprouts and then cut in half lengthwise.
• Whisk together olive oil, soy sauce, Sriracha, mustard, ginger and garlic powder until well blended. Place Brussels sprouts in mixture and let sit for 3 to 6 minutes.
• Preheat a large stovetop pan over medium high heat. Once heated, place Brussels sprouts and sauce in the pan, flat side down, pouring any sauce over sprouts. Cook for about 7 to 9 minutes or until bottoms are browned. Stir sprouts around, cooking for about 5 more minutes or until they are tender when poked with a fork.
• Sprinkle with sesame seeds when serving.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
• Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

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.

HONEY SRIRACHA BRUSSELS SPROUTS RECIPE

Steps:

• Preheat oven to 400 degrees.
• On a baking sheet lined with foil, spread out brussels sprouts. Drizzle them with olive oil, then top with salt and pepper. Toss to combine.
• Bake for 25-30 minutes until edges start to turn brown and leaves start to crisp. Remove from oven and place in a large bowl.
• In a small bowl, whisk together honey, sriracha, lime, and garlic powder. Pour mixture over roasted brussels sprouts and toss to combine. Serve warm.