I am someone who discovered brussels sprouts late in life. It took a few interesting preparations to get me hooked. And here’s my new favorite! I just made this easy side dish for the third time this month. You just toss olive oil, vinegar, honey and Sriracha sauce together with the sprouts, and roast in a hot oven. They are crispy on the outside with a sweet sour glaze; and you control how spicy by how much Sriracha you add. Another great vegetable from the website PureWow.
1 1/2 pounds brussels sprouts
1/2 cup extra virgin olive oil
1/4 cup rice wine vinegar
1/4 cup honey
2 Tbs. Sriracha, or more to taste
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees. Trim the base away from the brussels sprouts and discard. Cut the sprouts in half.
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.
Spread the brussels sprouts on a baking sheet, cut sides down. Pour any extra olive oil mixture onto the pan and tilt the pan around to distribute it.
Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately. Serves 4-6
Note: Some of the outside leaves will fall off as you trim the sprouts. Cook those too, they get crispy and delicious.
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