Sweet and Spicy Roasted Brussels Sprouts
I love roasting vegetables because it is a very hands-off way to prepare them, so you can focus on other things as your meal cooks, such as the toddler melting down at your feet, or shifting the hoarder-level piles of children's toys from one side of the room to the other in order to create a path, or even extracting an entire crayon from the dog's throat! Oh, motherhood is glamorous.
Anyway, this recipe came from The New Yorker a couple of years ago, and it is a quick and easy glaze for brussels sprouts,or any vegetable you'd like to roast. I often serve these with quick breaded pork chops and baked potatoes. This recipe balances sweet and spicy and tart so perfectly, my mouth is watering just thinking about these delicious little nuggets.
About 80 whole brussels sprouts, halved (160 halves or so)
4 tbsp of honey
4 tsp of sriracha hot sauce (you can use Tabasco or Frank's Red Hot in a pinch)
juice of 4 limes
couple pinches of salt
3-4 tbsp of olive oil
Preheat the oven to 375 degrees. Toss all of the ingredients except for the oil together to combine, pour the coated brussels sprouts into a roasting pan. Drizzle with the olive oil. Bake in the oven for 30 minutes or so, the outside leaves should be crisp, and the sprouts should be soft in the center.
What's your favorite way to prepare veggies?