I love that Brussels sprouts have made a powerful comeback in recent days.
People are excited to learn that a deeply browned, roasted Brussels sprout is much different—and tastier!—than a steamed one.
And now that we've all figured out just how heavenly a sprout can be with a little olive oil, salt, and pepper, I’d like to bring us to a whole new level—adding honey for sweetness, sriracha for heat, and pumpkin seeds for crunch!
The result is a Brussels sprout that is sure to make you sing in delight.
Because you sing when eating delicious food, right?
I’m not the only one, am I?!
Sriracha Honey Brussels Sprouts
servings: 1 pound of Brussels sprouts; serves 2-4
- 1 pound Brussels sprouts, stemmed + halved (quartered if very large)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons sriracha
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons toasted pumpkin seeds
- 1 tablespoon roughly chopped parsley
- Preheat the oven to 400°F. On a baking sheet, toss the Brussels sprouts with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place them in the oven and roast them until they are deep brown and crispy on the edges—about 35 minutes.
- While the Brussels sprouts cook, in a large bowl, mix together the sriracha, honey, vinegar, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper.
- Remove the Brussels sprouts from the oven and toss them in the bowl with the sriracha honey mixture. To serve, top the Brussels sprouts with the toasted pumpkin seeds and parsley.