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- 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - Salt and pepper to taste - 3 tablespoons honey - 2 tablespoons Sriracha sauce - 1 tablespoon soy sauce - 1 garlic clove, minced - 1 teaspoon sesame seeds (optional, for garnish) - Chopped green onion (for garnish) For Brussels sprouts, use fresh ones for the best taste. Frozen sprouts can work, but they may not crisp well. Olive oil adds richness, but you can swap it for avocado oil. Honey gives sweetness, but maple syrup is a great vegan option. For heat, adjust Sriracha to your liking or try chili paste. Soy sauce adds depth, but tamari works for gluten-free diets. - Calories: 150 - Total Fat: 8g - Saturated Fat: 1g - Cholesterol: 0mg - Sodium: 200mg - Total Carbohydrates: 19g - Dietary Fiber: 6g - Sugars: 8g - Protein: 4g This dish is rich in vitamins and minerals. Brussels sprouts are high in fiber and vitamin C. The honey adds natural sugars, while Sriracha brings that spicy kick. Enjoy this tasty twist on a classic veggie! First, gather your ingredients. You will need: - 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - Salt and pepper to taste - 3 tablespoons honey - 2 tablespoons Sriracha sauce - 1 tablespoon soy sauce - 1 garlic clove, minced - 1 teaspoon sesame seeds (optional, for garnish) - Chopped green onion (for garnish) Next, preheat your oven to 400°F (200°C). This step is key for crispy sprouts. In a mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Make sure every sprout gets a nice coat. This helps them roast evenly. Spread the coated Brussels sprouts on a baking sheet lined with parchment paper. This keeps them from sticking. Roast in the oven for 20-25 minutes. Halfway through, turn the sprouts for even cooking. They should be tender and crispy when done. While the sprouts roast, prepare your honey Sriracha sauce. In a small bowl, whisk together honey, Sriracha, soy sauce, and minced garlic. Mix until everything combines well. When the Brussels sprouts finish roasting, take them out of the oven. Drizzle the honey Sriracha sauce over them. Toss gently to coat all the sprouts. Return the baking sheet to the oven for an extra 5 minutes. This step allows the sauce to caramelize a bit, adding flavor. Finally, take them out and transfer to a serving dish. Garnish with sesame seeds and chopped green onions. Enjoy your delicious, flavorful meal! To get that ideal crunch, choose fresh Brussels sprouts. They should be bright green and firm. Trim the ends and cut them in half. This helps them roast evenly. Use enough olive oil to coat the sprouts well. Too little oil leads to soggy veggies. Roast them in a single layer on the baking sheet. This allows for proper airflow and crispness. Don’t overcrowd the pan; give each sprout space. Halfway through roasting, give them a good toss. This ensures all sides get that nice golden color we love. Feel free to tweak the honey Sriracha sauce. If you like it sweeter, add more honey. For extra heat, increase the Sriracha. Want a tangy twist? Try adding a splash of lime juice. You can also mix in some ginger for a warm, spicy kick. If soy sauce isn’t your thing, coconut aminos are a great swap. This keeps the flavor rich while being soy-free. Use a sturdy baking sheet for even roasting. A rimmed sheet prevents any sauce spills. Parchment paper is a must; it stops sticking and makes cleanup easy. A mixing bowl helps you toss the sprouts with oil and spices. Lastly, a whisk is handy for blending the sauce smoothly. These tools make your cooking process smooth and enjoyable. {{image_2}} For a vegan version, swap honey for maple syrup. It adds sweetness and keeps the dish plant-based. Use two tablespoons of maple syrup instead of honey. The Sriracha sauce remains the same. It brings the heat that we love. This small change makes the dish suitable for everyone. Trust me, the flavors stay bold and delicious. This recipe is already gluten-free if you choose the right soy sauce. Look for tamari, a great gluten-free option. It has a rich taste that compliments the Sriracha well. Make sure to check labels on your Sriracha. Some brands might contain gluten. With these easy swaps, you can enjoy Honey Sriracha Brussels Sprouts without worry. Brussels sprouts pair beautifully with many dishes. For meat lovers, serve them with grilled chicken or steak. The sweet and spicy sauce enhances the meat flavors. If you prefer a vegetarian dish, try serving them with quinoa or brown rice. This adds texture and makes a filling meal. For a lighter option, pair with a fresh salad. Mixing and matching helps fit any diet. Enjoy experimenting with your favorites! To keep your Honey Sriracha Brussels sprouts fresh, let them cool first. Place them in an airtight container. They can last in the fridge for about 3 to 4 days. Make sure to store them without any extra sauce. This helps keep them crisp for later. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10-15 minutes. This method helps them regain their crispness. You can also use a microwave, but they may turn soft. If using a microwave, heat them in short bursts, checking often. You can freeze Brussels sprouts, but it’s best to do it before cooking. First, wash and trim the sprouts. Blanch them in boiling water for 3 minutes, then cool them in ice water. Once cool, drain and pat dry. Place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When ready to cook, thaw them overnight in the fridge before roasting. Brussels sprouts take about 20 to 25 minutes to roast at 400°F (200°C). They should become tender and crispy. Remember to turn them halfway through cooking for even crispness. This helps them roast well and get a nice golden color. If your sprouts are larger, they may need a few extra minutes. Check for doneness with a fork. If it easily pierces the sprout, it's ready! Yes, you can! If you want to avoid Sriracha, try using another hot sauce. You could use chili garlic sauce for a similar kick. If you prefer a milder flavor, use sweet chili sauce or even barbecue sauce. Each option will give a unique taste to the Brussels sprouts. Mixing your favorite sauce can lead to tasty results. Just keep an eye on the balance of sweet and spicy. Honey Sriracha Brussels sprouts pair well with many dishes. Here are some great options: - Grilled chicken or shrimp - Quinoa or brown rice - Roasted sweet potatoes - A fresh green salad - Stir-fried vegetables These sides add color and flavor, making your meal more complete. Mix and match these sides to find your favorite combination! Understanding how to prepare Honey Sriracha Brussels sprouts can elevate your cooking. We covered essential ingredients, preparation steps, and tips for a perfect dish. You learned ways to customize the sauce and adapt the recipe for different diets. Proper storage and reheating ensure you enjoy leftovers without losing flavor. Keep these insights in mind as you experiment in your kitchen. I hope this helps you cook delicious Brussels sprouts that impress everyone at your table. Happy cooking!

Honey Sriracha Brussels Sprouts

Elevate your vegetable game with these delicious Honey Sriracha Brussels Sprouts! This easy recipe combines the perfect balance of sweet and spicy, making Brussels sprouts irresistible. With just a few simple ingredients, you can create a healthy side dish that will wow your family and guests. Click through to discover how to make this tasty dish that’s sure to become a favorite at your dinner table. Enjoy the crunch and flavor today!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper to taste

3 tablespoons honey

2 tablespoons Sriracha sauce

1 tablespoon soy sauce

1 garlic clove, minced

1 teaspoon sesame seeds (optional, for garnish)

Chopped green onion (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss until the sprouts are well coated.

      Spread the Brussels sprouts evenly on a baking sheet lined with parchment paper.

        Roast in the oven for 20-25 minutes, or until the Brussels sprouts are tender and crispy, turning them halfway through for even cooking.

          While the Brussels sprouts are roasting, prepare the honey Sriracha sauce. In a small bowl, whisk together honey, Sriracha, soy sauce, and minced garlic until well combined.

            Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the honey Sriracha sauce over the top. Toss gently to coat the sprouts evenly.

              Return the baking sheet to the oven for an additional 5 minutes to let the sauce caramelize slightly.

                Remove from the oven and transfer to a serving dish.

                  Garnish with sesame seeds and chopped green onions for a pop of color and crunch.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4