HONEY SRIRACHA ROASTED BRUSSELS SPROUTS
These honey sriracha roasted brussels sprouts are more savory than knock-your-pants-off spicy, for a unique side dish or great add-in for warm fall salads!
Provided by Kaitlin
Categories Vegetables
Time 30m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 181 kcal, Carbohydrate 23 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 347 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
SRIRACHA HONEY GLAZED BRUSSELS SPROUTS
Sriracha Honey Brussels Sprouts are the perfect appetizer. A little sweet, a little spicy, and a lot delicious!
Provided by Holly Nilsson
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Wash and trim Brussels sprouts, cut in half if large.
- Combine butter, honey, sriracha, and garlic powder in a small bowl.
- Reserve 1 tablespoon of the sriracha honey butter and drizzle the remaining over the Brussels sprouts. Toss well. Season with salt & pepper.
- Roast for 15 minutes. Stir and continue roasting an additional 10-15 minutes or until tender and lightly browned.
- Place on a serving plate and drizzle with remaining sriracha butter.
Nutrition Facts : Calories 158 kcal, Carbohydrate 19 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 233 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
HONEY SRIRACHA BRUSSELS SPROUTS
These Honey Sriracha Brussels Sprouts are so delicious, with the sweetness of the honey and the spiciness of the Sriracha combined together for a well-balanced and super tasty glaze.
Provided by Laura
Categories Side Dish
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 112 kcal, Carbohydrate 14 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 285 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
CRISPY PORK CHOPS WITH SRIRACHA BRUSSELS SPROUTS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts and red onion in a large bowl with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20 to 25 minutes.
- Meanwhile, whisk the vinegar, honey, Sriracha and a pinch of salt in a large bowl. Set aside.
- Season the pork chops with salt and pepper and brush the mustard on both sides. Toss the panko with 1 tablespoon parsley, a pinch of salt and a few grinds of pepper on a plate. Press both sides of the pork chops in the mixture to evenly coat. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. (Reduce the heat to medium if the crust gets too dark.)
- Add the roasted vegetables to the honey-Sriracha sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 tablespoon parsley.
ROASTED BRUSSELS SPROUTS WITH SRIRACHA, LIME AND HONEY
Make and share this Roasted Brussels Sprouts With Sriracha, Lime and Honey recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 175.2, Fat 7.9, SaturatedFat 1.2, Sodium 629.8, Carbohydrate 25.4, Fiber 6, Sugar 12.7, Protein 5.8
ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI
Often the simplest things in life bring us the most joy. This may be one of them. Easy and delicious! I just love Brussels sprouts and this is a nice and spicy way to serve them. From the Authentic Suburban Goumet.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.
- Sriracha Aioli:.
- Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.
PAN FRIED BRUSSELS SPROUTS WITH SRIRACHA, HONEY AND LIME
I love finding new and delicious ways to cook Brussels sprouts. Yum, Another great recipe from the Authentic Suburban Gourmet.
Provided by Sharon123
Categories Vegetable
Time 35m
Yield 2-4
Number Of Ingredients 6
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.
SOY AND SRIRACHA GLAZED BRUSSELS SPROUTS
Make and share this Soy and Sriracha Glazed Brussels Sprouts recipe from Food.com.
Provided by sofie-a-toast
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
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 SRIRACHA AIOLI
This Sriracha Brussels sprouts recipe constantly surprises you-it's crispy, easy to eat and totally sharable, yet it's a vegetable! The recipe is also gluten-free, dairy-free and paleo, and it can be vegan if you use vegan mayo. -Molly Winsten, Brookline, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 teaspoon chili sauce; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast until crispy, about 20-25 minutes., Meanwhile, mix mayonnaise, lime juice, and the remaining 1-3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle lemon juice over Brussels sprouts before serving with the aioli.
Nutrition Facts : Calories 146 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
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