Spicy Honey-Roasted Brussels Sprouts
Servings
Prep Time
Cook Time
Ready In
Recipe: #17313
February 10, 2015
Categories: Dinner, Side Dishes, Vegetables, Brussels sprouts, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Quick Meals, Christmas, Entertaining, Fall/Autumn, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Spicy more
"I found this while searching for a Sriracha Roasted sprouts recipe. I never found that one, but this made up for it. I adapted it slightly by reducing the amount of oil, and they came out perfectly. You can adjust the amount of Sriracha to your taste. As written, they're spicy but the sweetness of the honey and the caramelization balances it out. These are so good - it's like eating sprout candy..."
Ingredients
Nutritional
- Serving Size: 1 (231 g)
- Calories 298.6
- Total Fat - 18.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 88.7 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 6.5 g
- Sugars - 21.2 g
- Protein - 5.9 g
- Calcium - 74.6 mg
- Iron - 2.7 mg
- Vitamin C - 145 mg
- Thiamin - 0.2 mg
Step 1
Preheat the oven to 400°F. Trim the base and ugly leaves away from the brussels sprouts and discard. Cut the sprouts in half.
Step 2
In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
Step 3
Pour the sprouts and marinade onto a rimmed baking sheet. Spread the sprouots into a single layer, cut side down. Tilt the pan around to distribute the marinade.
Step 4
Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.
Tips & Variations
No special items needed.
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