Spicy Brussels Sprouts Food

SPICY BRUSSELS SPROUTS

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the Brussels sprouts, and season with garlic, cayenne pepper, and red pepper flakes. Recover, and steam to your desired degree of tenderness, about 30 minutes for very tender.
• Remove the Brussels sprouts from the steamer and place into a bowl. Add the green onions, mustard, and lemon juice. Season to taste with salt and pepper. Toss until evenly coated.

SWEET AND SPICY BRUSSELS SPROUTS

Steps:

• In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay leaf, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

SPICY ROASTED GARLIC BRUSSELS SPROUTS

Steps:

• Preheat oven to 375 degrees.
• Add Brussels sprouts and garlic cloves to a baking sheet.
• Drizzle with olive oil.
• Season with red pepper flakes, cayenne, pepper and salt. Toss to combine.
• Place in the oven and cook for 20-25 minutes until tender and caramelized. Toss once or twice throughout cooking.
• Take out of the oven and serve immediately.

SRIRACHA BRUSSELS SPROUTS

Steps:

• Place your cast iron skillet (or stainless steel skillet) over medium low heat, and allow it to heat up for a few minutes.
• Quarter the brussels sprouts. Cut the brown stem from the bottom of the sprout. Then cut in half lengthwise, then cut those halves in half lengthwise creating quarters.
• Spray the skillet with avocado oil or olive oil spray. Add the brussels sprouts and increase the heat to medium. Allow to cook for 3-4 minutes, don't touch the brussels sprouts during this time.
• Add the salt and stir the brussels sprouts and cook again for 3-5 minutes.
• Add the coconut aminos, sriracha and stir well. Cook 2 minutes.
• Turn off the heat and add the tahini. Stir well and serve!

SPICY PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste.
• Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.

SPICY STIR-FRIED SPROUTS

Steps:

• Cook the sprouts in boiling salted water for 3 mins, then drain. Heat the oil in a wok, then stir-fry the chilli, garlic and ginger for 1 min. Add the sprouts, cook for 2 mins, then drizzle with the soy sauce. Give everything a final toss before serving.