This stuff is like candy. Crispy, sweet (with a little heat) and you can’t have just one. Did I ever think I’d use the word ‘candy’ to describe Brussels sprouts? I assure you, I did not. But this! Be prepared to fall in love.
The original recipe calls for frying, but I get my best and crispiest results with roasting, so that’s what I did. Then follows the honey-sriracha bath. It’s fantastic. I’m such a fan.
Crispy Roasted Brussels Sprouts with Honey-Sriracha (adapted from Food 52)
1 lb. Brussels sprouts
1 tablespoon sriracha
3 tablespoons honey
Juice of 1 lime
Salt and pepper, to taste
1-2 tablespoons of olive oil
Preheat oven to 375 degrees F.
Trim the stems of the sprouts and halve them.
Toss in olive oil, salt and pepper.
Spread out on a foil-lined baking sheet and put into oven. Depending on how big your veggies are and/or how hot your oven gets, they will bake anywhere between 15 to 35 minutes. Just periodically check on them until they get golden brown.
Meanwhile, mix the honey, sriracha and lime in a bowl. Taste-test and feel free to add more of any ingredient.
When the sprouts are done, remove from the oven and toss in the honey-sriracha mixture.
Serve immediately (that’s when they’re at their best!).