Besides the ever popular kale, brussels sprouts seem to be popping up on restaurant menus everywhere. I’ve had them shredded raw in a salad, shaved on top of pizza, and stir-fried with soy sauce and chili oil. But, whenever I see roasted sprouts on a menu…my heart leaps with joy!
Yes, these small green cabbages really do get me that excited!
Roasted until browned and tender, the crispy leaves and soft interior are perfect for popping in your mouth as a snack or appetizer.
They are also super easy to prepare. Simply trim the stem end, remove any outer browned leaves, cut in half, and they are ready to roast.
Brussels ready to get their roast on
My absolute favourite brussels sprouts experience occured at a neighbourhood restaurant from my Brooklyn-ite days. These brussels were like none other…flash fried and tossed with some sort of sriracha based sauce, they were a crave-worthy dish that I went back for again, and again, and again (I think you get the picture). So obviously, I had to fill that void in my life and set out to re-create my perfect roasted brussels sprouts dish.
Roasted Brussels Sprouts with Sriracha, Honey, and Lime
Appetizer, Side Dish, Snack
- 20-30 Brussels sprouts (ends trimmed and outer leaves removed, cut in half)
- 1 Tbsp Olive oil
- 2 Tsp Sesame seeds
- 1 Tsp Sesame oil
- 2 Limes (juiced)
- 1 Tbsp Honey
- 1/2 Tsp Fish sauce
- 1/2 Tsp Sriracha
- 1 Clove of garlic (minced)
||Preheat oven to 400 degrees |
||Pour olive oil on a sheet pan and place brussels sprouts on top, toss to coat. |
||Bake in oven for about 10 minutes. Toss with sesame seeds and bake another 10 minutes. |
||Switch oven to broil and cook for about 5 minutes, until nicely browned. Toss with sauce and prepare to eat the best sprouts you have ever tasted. |
||Combine all ingredients in a bowl and set aside. |
The perfect substitute for popcorn at your next movie, these babies are addictive!