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Sweet and spicy roasted Brussels sprouts recipe

Sweet and spicy roasted Brussels sprouts recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roasted Brussels sprouts

Brussels sprouts are roasted until tender then tossed in a sweet and spicy mixture made with sriracha chilli sauce and honey.

7 people made this

IngredientsServes: 2

  • 450g Brussels sprouts, trimmed and sliced in half
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt or slat flakes
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon honey
  • 1 1/2 teaspoons sriracha chilli sauce

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat oven to 200 C / Gas 6. Lightly grease a rimmed baking tray.
  2. Combine Brussels sprouts, olive oil, salt, pepper and chilli flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking tray.
  3. Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
  4. Mix honey and chilli sauce together in a small bowl until combined.
  5. Place roasted Brussels sprouts in a bowl. Drizzle with honey and chilli mixture; toss until well coated.

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Honey Sriracha Roasted Brussels Sprouts

Roasted Brussels Sprouts with honey-lime-sriracha are perfectly crispy, incredibly tasty and super easy to make. This delicious recipe will quickly become your favorite veggie side dish.


Roasted Sweet and Spicy Brussels Sprouts

In this piquant spin on boiled cabbage, brussels sprouts—the cruciferous vegetable's mini cousins—are roasted to crispy perfection, then tossed in a sticky Korean-inspired glaze. Gochujang is a red hot pepper paste that adds complex flavour and some heat.

Ingredients

  • 1.35 kg Brussels sprouts (about 8 cups)
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 cup liquid honey
  • 1/4 cup Korean red pepper paste (gochujang)
  • 1 tablespoon cider vinegar

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 603 mg
  • Sugars 16 g
  • Protein 5 g
  • Calories 182
  • Total fat 8 g
  • Potassium 595 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 27 g

Method

Cut brussels sprouts lengthwise into halves. Divide between 2 parchment paper&ndashlined rimmed baking sheets. Drizzle each with half of the oil sprinkle each with half of the salt. Toss to mix. Roast in top and bottom thirds of 400°F oven, stirring occasionally and switching pans halfway through, until edges are crispy, about 25 minutes.

Meanwhile, in large bowl, stir together honey, red pepper paste and vinegar. Gently turn brussels sprouts into same bowl toss to evenly coat. Spread out on baking sheets. Continue to roast until brussels sprouts are tender and glazed, 5 to 7 more minutes.


Step By Step Instructions

Preheat the oven to 400 degrees. Put your halved Brussels sprouts in a large mixing bowl and combine with the olive oil, salt and pepper.

Spread them out on a parchment paper lined baking sheet.

Roast for 25 minutes until the edges have become browned and slightly crispy and caramelized.

While the brussels sprouts are roasting, combine the soy sauce, honey and chili garlic sauce in a large bowl and mix.

Pour the roasted brussels sprouts into the bowl and toss to coat with the chili soy mixture. Serve.


How To Make Sweet And Spicy Sautéed Brussels Sprouts

The recipe goes very quickly once you&rsquove done some slicing and dicing. And by they way, you can do all of the slicing and dicing a day ahead, if you want to make things really easy when it comes time to put this dish together.

  1. The Sauce: Start by whisking up the 5-ingredient maple chili sauce. It&rsquos a mix of store-bought sweet chili sauce, soy sauce, sesame oil, rice vinegar and maple syrup.
  2. Slice and Dice: Slice the Brussels into thirds and thinly slice the scallions and red chilis.
  3. Sauté: Sauté the Brussels sprouts in batches until they&rsquore browned and starting to caramelize. Remove them from the pan and add the chopped scallions and chilis. Give those a quick sauté for a minute or so. Return the Brussels to the pan, pour in the sauce, cook for two minutes until everything is hot and glazed with sauce. Done!

Other Favorite Ottolenghi Recipes on Panning The Globe:

Here&rsquos Ottolenghi&rsquos Sweet and Spicy Sautéed Brussels Sprouts recipe . If you try this recipe I hope you&rsquoll come back to leave a star rating and comment. I&rsquod love to know what you think!


  1. Preheat your oven to 425-degrees.
  2. Wash and pat them dry to remove any dirt.
  3. Next, you’ll need to cut off and discard the woody stems at the bottom. Then, slice the large pieces in half and leave the small pieces whole. They should all be a similar size. That way, they will cook evenly.
  4. After that, season your sprouts. Drizzle with grapeseed oil and sprinkle with sea salt and black pepper. Mix until well combined. Place them on a parchment-lined baking sheet cut side down in an even layer. That way, they will get caramelized and brown crispy edges as they bake. Mix in the loose leaves as well. They will turn nicely charred and crunchy.
  5. Now, let’s get baking. Bake them for 30 minutes or until your sprouts are soft and browned around the edges.
  6. Now make the sauce. Combine maple syrup (or honey) and a vegan spicy chili oil sauce in a small container. Set aside for now. Right now, I’m loving Lahtt Sauce vegan chili oil from Wholefoods.
  7. Once cooled, transfers the sprouts to a serving dish. Drizzle with the maple-spicy sauce and combine well. Taste and adjust flavors as needed. Finally, serve when you’re ready.

Here are a few easy recipe ideas on how you can incorporate more roasted brussels sprouts.

  • Add them into a nourishing bowl.
  • Serve with farro, spaghetti squash, or kelp noodles.
  • Toss them into this jerk tempeh scramble.
  • I love adding them to this creamy sun-dried tomato pasta.
  • Compliment them with a whole roasted cauliflower.
  • Add them to this sweet potato and chickpea soup.

Ingredients

  • Brussels Sprouts: They are super easy to prep simply cut the ends of the brussels sprouts and slice in half lengthwise.
  • Garlic: I love using fresh garlic in this recipe! It gets crispy and caramelized from roasting in the oven. I like to slice the garlic in thin strips.
  • Extra virgin olive oil: Any type of olive oil will work for roasting. Just make sure all the brussels sprouts are covered with a nice drizzle of olive oil. This ensures they will get golden brown and crisp.
  • Cayenne pepper: I add 1/4 teaspoon of cayenne for extra spice.
  • Red pepper flakes: Are added for a little kick. If you don’t like too much spice omit the red pepper flakes.


Sweet and Spicy Sriracha Brussels Sprouts

This sweet and spicy Sriracha brussels sprouts recipe is good enough to convert any brussels sprout hater. Whisk together a simple sauce and cook on the stovetop. It's done in about 20 minutes! Perfect balance of spicy and sweet!

As a self-proclaimed sriracha addict, I'm ashamed of the fact that I've never included it in a single recipe here. I don't know about you, but for me, it's always been more of a condiment than an ingredient. Generous zig-zags across a pile of scrambled eggs, a bold dipping choice for potstickers, and sometimes a shameful dousing on broccoli florets. Sriracha undeniably works as a condiment. But what about as an ingredient? Or as a flavoring?

This brussels sprouts recipe right here? It answers the question. Mixed with high quality maple syrup and pan-seared to a caramelized crisp, these tender sprouts are layered with deep sweet and spicy flavor. Bite after bite, these will keep you coming back for more.

I'm a sucker for brussels sprouts in all of their many forms – salad-ified, smothered in balsamic, or straight up oven-roasted. Little did I know that stovetop was perhaps the quickest option for cooking brussels sprouts, getting them done in half the time that the oven requires. Take heed – this is valuable brussels sprouts information, people!

Achieving these caramelized, crisp, and sticky-sweet sprouts is as simple as chop, mix, and stir. In less than 20 minutes, you can be enjoying and *maybe* sharing this delicious and unexpected side dish.

Try this recipe on anyone who claims to hate brussels sprouts and I guarantee that you will change their mind and more importantly, their life for the better.

SO! Make this sriracha Brussels sprouts recipe ASAP and tag me in a picture over on Instagram. I wanna share your creation with the world!


How do you make Brussel sprouts crispy?

There are a few really important steps to take to make sure that your brussels sprouts come out browned and crispy every time.

  1. Cutting your sprouts: One of the most important thing for crispy Brussels sprouts is to make sure they have some surface area to brown. This means cutting the sprouts in half and perhaps even in quarters for larger sprouts. Also, make sure that you have thoroughly dried the Brussel sprouts after washing them.
  2. Single layer: In order for any roasted vegetable to get crispy, you need to leave some space on the sheet pan between each sprout. Place everything in a single layer, with a little space in between. This ensures the Brussel sprouts roast instead of steam.
  3. The right amount of oil: It is really hard to get a crispy sprout using cooking spray. You need some oil to coat the sprouts. However, you don't want to drown the sprouts in oil either. Too much oil can cause them to burn. The key is getting all the Brussel sprouts lightly coated with oil.
  4. High heat: Without high heat, your Brussels sprouts won't get crispy. The oven should be between 425-450 degrees. Hotter than that and they are likely to burn and lower than that and probably will not crisp up and brown.
  5. Bonus tip: If you have struggled in the past with getting crispy sprouts, you can also preheat your pan. While the oven is preheating, place the baking sheet in the oven as well. The Brussels sprouts will start to brown as soon as they hit the pan.

Other ways to flavor spicy Brussels sprouts

These spicy Brussels sprouts work well as a side dish, or a tasty appetizer before a meal! The foods they pair with depend on the hot sauce you use! You can also mix in different ingredients to taste depending on the vibe you’re going for. Here are some ideas:

  • Asian-style flavors: Try swirling in a little soy sauce, hoisin sauce, or toasted sesame oil (if you’re planning to use soy sauce, you may want to cut back on the salt in the recipe). Substitute rice wine vinegar for the balsamic.
  • Mexican-style flavors: Substitute the balsamic vinegar for lime juice and use Cholula. Or, use a little adobo sauce from a can of chipotle peppers for the hot sauce.
  • Mediterranean style flavors: Use harissa and top with feta cheese crumbles.

And that’s it! We hope you enjoy these spicy Brussels sprouts. Let us know if you try them in the comments below!



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