Delicious and healthy Sriracha honey Brussels sprouts are sweet, savoury and a little spicy (not too much) and will quickly become your new favourite side dish.
Ingredients
- 550 grams Brussels Sprouts about 1.2 lb (more or less is fine, washed, tails removed and cut in halves, except for the very little ones)
- 1.5 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp honey
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce
- 2 garlic cloves grated or minced
- Juice of 1/2 lemon
Instructions
- Preheat the oven to 200 C / 400 F.
- Prepare the Brussels sprouts. Wash the sprouts. Cut off the hard ends and cut the larger sprouts in halved; leave the small ones whole. Remove any damaged leaves.
- Drizzle the sprouts with olive oil and season with about 1/2 teaspoon of salt. Toss through and transfer them to a lightly greased baking tray (make sure the tray if flat and large enough for the sprouts to spread in a single layer).
- Place in the oven, middle shelf, and roast for for 15 minutes, stirring halfway.
- Combine honey, Sriracha, soy sauce, garlic and lemon juice in a bowl and whisk. Set aside.
- Then, remove the tray from the oven. Discard any leaves that are starting to get too brown to a bowl.
- Push the roasted Brussels sprouts close together and pour the Sriracha honey dressing over the top. Toss through. Pop the tray back in the oven for 5-7 more minutes. This will allow the garlic to cook through and for the sauce to caramelize slightly, giving the sprouts a wonderful glaze-like coating.
- Remove and transfer to a bowl for serving.
Video
Notes
- Storing tips: Store in an air tight container for up to 2 days in the fridge. Freezing is not recommended. To reheat, stir-fry in a frying pan or pop back in oven for 5-10 minutes, to warm up and re-crisp the sprouts.
- Making ahead: you can pre-cut the Brussels sprouts and pre-mix the sauce ahead of time; both can be stored in the fridge for 2-3 days before roasting.
- Make it vegan: swap out honey with maple syrup or agave syrup
- Make it Paleo: use coconut aminos instead of soy sauce
Nutrition
Calories: 146kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1000mg | Potassium: 575mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1047IU | Vitamin C: 122mg | Calcium: 64mg | Iron: 2mg
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