Honey Sriracha Brussels Sprouts
Amazing honey sriracha Brussels sprouts, roasted in the oven and ready in about 30 minutes, this way of cooking sprouts will become a regular.
Servings 4
Calories 225kcal
Equipment
- Baking sheet
Ingredients
Vegetables:
- 1.7 lbs Brussels sprouts 750 g, Note 1
- 9 oz shallots 250g, Note 2
- 2 tablespoons olive oil
- ¼ - ½ teaspoon chili flakes to taste (Note 3)
- 1 teaspoon sea salt or Kosher salt
Sauce:
- 2 tablespoons honey
- 2 tablespoons sriracha sauce
Instructions
- Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit. Line a baking tray with baking paper.
- Clean the Brussels sprouts by removing their outer leaves. Trim off the stem and halve the sprouts, if necessary. If the sprouts are tiny, leave them whole. Peel and halve the shallots. Place vegetables on the prepared baking dish.
- Season: Pour the olive oil on top of the vegetables. Sprinkle them with chili flakes and salt. Massage the vegetables to coat them with them all over.
- Roast for about 20 minutes.
- Sauce: In the meantime, mix honey and sriracha in a small bowl. Pour over the vegetables and toss well to coat.
- Return to the oven and roast for another 3 to 5 minutes, until the vegetables are crunchy and golden brown. Serve immediately.
Notes
- Frozen and defrosted Brussels sprouts are not suitable for this recipe.
- Sub with small onions.
- Use chili flakes according to your heat tolerance. If you feel the sriracha sauce is hot enough for you, leave out the chili flakes or use only a tiny sprinkle.
Nutrition
Calories: 225kcal | Carbohydrates: 37g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 823mg | Potassium: 981mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1504IU | Vitamin C: 174mg | Calcium: 107mg | Iron: 4mg