Tuesday, March 18, 2014

Crispy Brussels Sprouts with Honey, Sriracha and Soy

Brussels sprouts (aka America's most hated vegetable) are in season right now and they also happen to be the dietitian pick of the month. But what exactly do you do with these to make them edible? I have clear memories of sitting at the dinner table with boiled Brussels in front me that I had to finish or else I didn't get dessert (such torture!). I think I ended up covering them in cheese...

Nowadays, I love cooking vegetables because I have discovered different ways to make them delectable. By roasting the Brussels, they become super crispy and nutty. With the addition of the spicy sriracha, sweet honey and soy sauce to give it that "umami" flavor, you have one amazing side dish. I served mine with grilled salmon, but it would also be a perfect vegetarian entree served over brown rice.


This meal cost me $25.45 (including the 4 salmon filets) and took me 30 minutes to prepare.

1. Preheat oven to 450.
2. Place Brussels sprouts on a baking sheet in a single layer, cut side up. Spray tops with cooking spray and season well with salt and pepper. Bake for 25 minutes, stirring once.


3. Meanwhile, combine soy sauce, sriracha, honey and garlic in a large mixing bowl. Add cilantro and fresh lemon juice and stir to combine. Set aside.


4. When the Brussels have 5 minutes left to cook, remove them from the oven. Sprinkle slivered almonds over and complete the roasting process.

5. Place the crispy sprouts and toasty almonds into the sauce bowl and toss to combine. Serve immediately.


Crispy Brussels Sprouts with Honey, Sriracha and Soy
Serves 4

All you need:
1 1/2 pounds Brussels sprouts, halved
Nonstick cooking spray
Salt and pepper

1/4 cup light soy sauce
1 tablespoon sriracha (or more if you like)
3 tablespoons honey
2 teaspoon minced garlic
1/2 bunch cilantro, roughly chopped
Juice of 1 lemon

1/2 cup slivered almonds

All you do:
1. Preheat oven to 450.
2. Place Brussels sprouts on a baking sheet in a single layer, cut side up. Spray tops with cooking spray and season well with salt and pepper. Bake for 25 minutes, stirring once.
3. Meanwhile, combine soy sauce, sriracha, honey and garlic in a large mixing bowl. Add cilantro and fresh lemon juice and stir to combine. Set aside.
4. When the Brussels have 5 minutes left to cook, remove them from the oven. sprinkle slivered almonds over and complete the roasting process.
5. Place the crispy sprouts and toasty almonds into the sauce bowl and toss to combine. Serve immediately.


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