courtesy of Erin McDowell, Pure Wow
Brussels Sprouts have made a comeback! And if they are good enough to serve at restaurants across the country, then they are good enough to serve at dinner tonight! We toss the sprouts with sweet honey and spicy hot sauce and roast them until caramelized. Ingredients
1½ pounds brussels sprouts
1/4cup extra-virgin olive oil
1/8 cup rice-wine vinegar
1/8 cup honey
2 tablespoons Sriracha, or more to taste
Kosher salt and freshly ground black pepperMethod
- Preheat the oven to 400°F. 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.