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Emmas Dish

Honey Sriracha Brussels Sprouts Flavorful Side Dish

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To make Honey Sriracha Brussels Sprouts, you'll need: - 1 pound Brussels sprouts, halved - 2 tablespoons olive oil - 2 tablespoons honey - 1 tablespoon sriracha sauce (adjust to taste) - 1 tablespoon soy sauce - 2 cloves garlic, minced - Salt and pepper to taste These ingredients create a great mix of sweet, spicy, and savory flavors. The Brussels sprouts get crispy while roasting, which adds a nice texture. You can customize this dish with a few optional ingredients: - Maple syrup instead of honey for a different sweet taste - Chili flakes for an extra spicy kick - Lime juice for a zesty finish Feel free to mix in your favorite flavors. This dish is fun to experiment with! Garnishes make your dish more appealing. Here are some ideas: - 1 tablespoon sesame seeds - 2 green onions, chopped These add extra crunch and color. You can also use chopped nuts or fresh herbs for a unique touch. First, gather your ingredients. You need one pound of Brussels sprouts. Cut each sprout in half. This helps them cook evenly. Next, in a large bowl, add the halved sprouts. Pour in two tablespoons of olive oil, and sprinkle with salt and pepper. Toss the sprouts well. Make sure each piece is coated. This step adds flavor and helps them crisp up. While your sprouts prepare, make the honey sriracha sauce. Take a small bowl and whisk together two tablespoons of honey, one tablespoon of sriracha sauce, and one tablespoon of soy sauce. Add two cloves of minced garlic to the mix. Whisk until all ingredients blend well. Taste the sauce to see if you want more heat. Adjust it with extra sriracha if needed. Now, preheat your oven to 400°F (200°C). Spread the Brussels sprouts on a baking sheet in a single layer. Roast them for 20 to 25 minutes. Stir halfway through to ensure even cooking. They should turn golden brown and crispy. After roasting, drizzle your honey sriracha sauce over the hot sprouts. Toss them gently to coat. Return the sprouts to the oven for another 5 to 8 minutes. This step helps the sauce caramelize. Once done, remove them from the oven. Transfer to a serving dish and garnish with sesame seeds and chopped green onions. Enjoy your flavorful side dish! To get crispy Brussels sprouts, start with dry sprouts. After washing them, dry them well. Use a large bowl to mix them with olive oil, salt, and pepper. Make sure each sprout is coated evenly. Spread them out on the baking sheet. Leave space between each sprout. This helps them roast, not steam. Roast at 400°F for 20-25 minutes. Stir halfway to brown them all over. For extra crispiness, return them to the oven after adding the sauce. Do you like spice? You can change the amount of sriracha. For a milder taste, use less sriracha. Start with half a tablespoon and add more if needed. If you love heat, try adding a bit more. Mix the sriracha well with honey and soy sauce. Taste the sauce before adding it to the sprouts. This way, you can get the flavor just right for you. To make your dish look great, use a big, white plate. This helps the colors pop. Once the Brussels sprouts are done, drizzle the honey sriracha sauce over them. Scatter sesame seeds and green onions on top for color and crunch. Serve them warm for the best taste. You can also add a slice of lemon on the side for a fresh touch. Enjoy your beautiful dish! {{image_2}} You can switch up the sauce for variety. Try a sweet chili sauce for a milder heat. A balsamic glaze adds a tangy twist. If you love garlic, add more minced garlic to the mix. For a creamy touch, drizzle some ranch dressing after roasting. Want to make this dish a meal? Add cooked chicken or shrimp. Tofu works well for a plant-based option. Simply toss the protein with the Brussels sprouts and sauce before roasting. This makes the dish hearty and filling. This recipe is easy to adapt for different diets. Use maple syrup instead of honey for a vegan option. Make sure your sriracha is vegan too, as some brands contain animal products. Serve with quinoa or brown rice to boost the meal’s nutrition. Store leftover Brussels sprouts in an airtight container. Keep them in the fridge. They last for up to three days. If they start to smell or look bad, it's best to toss them. I recommend using them quickly for the best taste. To reheat, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This keeps them crispy. You can also use the microwave. Just heat them for 1 to 2 minutes. They may not stay crispy in the microwave. You can freeze Brussels sprouts if you want to save them longer. First, blanch them in boiling water for 3 minutes. Then, cool them in ice water. Drain and dry them well. Place them in freezer bags, removing as much air as possible. They can last for up to three months in the freezer. When ready to use, thaw them in the fridge overnight before cooking. Yes, you can make Honey Sriracha Brussels Sprouts ahead of time. Cooked Brussels sprouts store well. Just let them cool and place them in a container. They last in the fridge for about three days. When ready to eat, reheat them in the oven for the best texture. This keeps them crispy and tasty. Honey Sriracha Brussels Sprouts pair well with many dishes. They make a great side for grilled chicken or fish. Try them with rice or quinoa for a complete meal. You can also serve them with a salad or in a wrap. Their sweet and spicy flavor complements many foods. To adjust the recipe for more servings, increase the ingredients. For every additional pound of Brussels sprouts, add more honey, sriracha, and other ingredients. Use about 2 tablespoons of olive oil per pound of sprouts. Make sure to toss everything well and roast in batches if needed. This helps ensure even cooking and flavor. In this blog post, I covered how to make Honey Sriracha Brussels sprouts. We looked at key ingredients, step-by-step instructions, and tips for perfect results. I shared ideas for garnishes, storing leftovers, and diet variations. In closing, this dish is both fun and easy to make. You can customize it to fit your taste. Enjoy creating this tasty treat that is sure to impress. Whether for dinner or a gathering, these sprouts will delight everyone.
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If you’re looking for a tasty side dish, Honey Sriracha Brussels sprouts are a must-try. The sweet and spicy sauce turns these veggies into a flavor bomb your family will love. I’ll guide you through simple steps to prepare this dish, plus tips to make it perfect every time. Get ready to impress your guests with this crunchy, zesty treat! Let’s dive into the delicious details.

Ingredients

Main Ingredients for Honey Sriracha Brussels Sprouts

To make Honey Sriracha Brussels Sprouts, you’ll need:

– 1 pound Brussels sprouts, halved

– 2 tablespoons olive oil

– 2 tablespoons honey

– 1 tablespoon sriracha sauce (adjust to taste)

– 1 tablespoon soy sauce

– 2 cloves garlic, minced

– Salt and pepper to taste

These ingredients create a great mix of sweet, spicy, and savory flavors. The Brussels sprouts get crispy while roasting, which adds a nice texture.

Optional Ingredients for Customization

You can customize this dish with a few optional ingredients:

– Maple syrup instead of honey for a different sweet taste

– Chili flakes for an extra spicy kick

– Lime juice for a zesty finish

Feel free to mix in your favorite flavors. This dish is fun to experiment with!

Garnish Ideas for Serving

Garnishes make your dish more appealing. Here are some ideas:

– 1 tablespoon sesame seeds

– 2 green onions, chopped

These add extra crunch and color. You can also use chopped nuts or fresh herbs for a unique touch.

Step-by-Step Instructions

Preparing the Brussels Sprouts

First, gather your ingredients. You need one pound of Brussels sprouts. Cut each sprout in half. This helps them cook evenly. Next, in a large bowl, add the halved sprouts. Pour in two tablespoons of olive oil, and sprinkle with salt and pepper. Toss the sprouts well. Make sure each piece is coated. This step adds flavor and helps them crisp up.

Making the Honey Sriracha Sauce

While your sprouts prepare, make the honey sriracha sauce. Take a small bowl and whisk together two tablespoons of honey, one tablespoon of sriracha sauce, and one tablespoon of soy sauce. Add two cloves of minced garlic to the mix. Whisk until all ingredients blend well. Taste the sauce to see if you want more heat. Adjust it with extra sriracha if needed.

Roasting and Final Touches

Now, preheat your oven to 400°F (200°C). Spread the Brussels sprouts on a baking sheet in a single layer. Roast them for 20 to 25 minutes. Stir halfway through to ensure even cooking. They should turn golden brown and crispy. After roasting, drizzle your honey sriracha sauce over the hot sprouts. Toss them gently to coat. Return the sprouts to the oven for another 5 to 8 minutes. This step helps the sauce caramelize. Once done, remove them from the oven. Transfer to a serving dish and garnish with sesame seeds and chopped green onions. Enjoy your flavorful side dish!

Tips & Tricks

Best Cooking Techniques for Crispy Brussels Sprouts

To get crispy Brussels sprouts, start with dry sprouts. After washing them, dry them well. Use a large bowl to mix them with olive oil, salt, and pepper. Make sure each sprout is coated evenly. Spread them out on the baking sheet. Leave space between each sprout. This helps them roast, not steam. Roast at 400°F for 20-25 minutes. Stir halfway to brown them all over. For extra crispiness, return them to the oven after adding the sauce.

Adjusting Spice Levels for Personal Preference

Do you like spice? You can change the amount of sriracha. For a milder taste, use less sriracha. Start with half a tablespoon and add more if needed. If you love heat, try adding a bit more. Mix the sriracha well with honey and soy sauce. Taste the sauce before adding it to the sprouts. This way, you can get the flavor just right for you.

Presentation Tips for Serving

To make your dish look great, use a big, white plate. This helps the colors pop. Once the Brussels sprouts are done, drizzle the honey sriracha sauce over them. Scatter sesame seeds and green onions on top for color and crunch. Serve them warm for the best taste. You can also add a slice of lemon on the side for a fresh touch. Enjoy your beautiful dish!

Variations

Alternative Sauces to Try

You can switch up the sauce for variety. Try a sweet chili sauce for a milder heat. A balsamic glaze adds a tangy twist. If you love garlic, add more minced garlic to the mix. For a creamy touch, drizzle some ranch dressing after roasting.

Adding Protein for a Complete Meal

Want to make this dish a meal? Add cooked chicken or shrimp. Tofu works well for a plant-based option. Simply toss the protein with the Brussels sprouts and sauce before roasting. This makes the dish hearty and filling.

Vegetarian and Vegan Adaptations

This recipe is easy to adapt for different diets. Use maple syrup instead of honey for a vegan option. Make sure your sriracha is vegan too, as some brands contain animal products. Serve with quinoa or brown rice to boost the meal’s nutrition.

Storage Info

How to Store Leftover Brussels Sprouts

Store leftover Brussels sprouts in an airtight container. Keep them in the fridge. They last for up to three days. If they start to smell or look bad, it’s best to toss them. I recommend using them quickly for the best taste.

Reheating Instructions for Best Results

To reheat, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This keeps them crispy. You can also use the microwave. Just heat them for 1 to 2 minutes. They may not stay crispy in the microwave.

Freezing Tips for Long-Term Storage

You can freeze Brussels sprouts if you want to save them longer. First, blanch them in boiling water for 3 minutes. Then, cool them in ice water. Drain and dry them well. Place them in freezer bags, removing as much air as possible. They can last for up to three months in the freezer. When ready to use, thaw them in the fridge overnight before cooking.

FAQs

Can I make Honey Sriracha Brussels Sprouts ahead of time?

Yes, you can make Honey Sriracha Brussels Sprouts ahead of time. Cooked Brussels sprouts store well. Just let them cool and place them in a container. They last in the fridge for about three days. When ready to eat, reheat them in the oven for the best texture. This keeps them crispy and tasty.

What can I serve with Honey Sriracha Brussels Sprouts?

Honey Sriracha Brussels Sprouts pair well with many dishes. They make a great side for grilled chicken or fish. Try them with rice or quinoa for a complete meal. You can also serve them with a salad or in a wrap. Their sweet and spicy flavor complements many foods.

How do I adjust the recipe for more servings?

To adjust the recipe for more servings, increase the ingredients. For every additional pound of Brussels sprouts, add more honey, sriracha, and other ingredients. Use about 2 tablespoons of olive oil per pound of sprouts. Make sure to toss everything well and roast in batches if needed. This helps ensure even cooking and flavor.

In this blog post, I covered how to make Honey Sriracha Brussels sprouts. We looked at key ingredients, step-by-step instructions, and tips for perfect results. I shared ideas for garnishes, storing leftovers, and diet variations.

In closing, this dish is both fun and easy to make. You can customize it to fit your taste. Enjoy creating this tasty treat that is sure to impress. Whether for dinner or a gathering, these sprouts will delight everyone.

To make Honey Sriracha Brussels Sprouts, you'll need: - 1 pound Brussels sprouts, halved - 2 tablespoons olive oil - 2 tablespoons honey - 1 tablespoon sriracha sauce (adjust to taste) - 1 tablespoon soy sauce - 2 cloves garlic, minced - Salt and pepper to taste These ingredients create a great mix of sweet, spicy, and savory flavors. The Brussels sprouts get crispy while roasting, which adds a nice texture. You can customize this dish with a few optional ingredients: - Maple syrup instead of honey for a different sweet taste - Chili flakes for an extra spicy kick - Lime juice for a zesty finish Feel free to mix in your favorite flavors. This dish is fun to experiment with! Garnishes make your dish more appealing. Here are some ideas: - 1 tablespoon sesame seeds - 2 green onions, chopped These add extra crunch and color. You can also use chopped nuts or fresh herbs for a unique touch. First, gather your ingredients. You need one pound of Brussels sprouts. Cut each sprout in half. This helps them cook evenly. Next, in a large bowl, add the halved sprouts. Pour in two tablespoons of olive oil, and sprinkle with salt and pepper. Toss the sprouts well. Make sure each piece is coated. This step adds flavor and helps them crisp up. While your sprouts prepare, make the honey sriracha sauce. Take a small bowl and whisk together two tablespoons of honey, one tablespoon of sriracha sauce, and one tablespoon of soy sauce. Add two cloves of minced garlic to the mix. Whisk until all ingredients blend well. Taste the sauce to see if you want more heat. Adjust it with extra sriracha if needed. Now, preheat your oven to 400°F (200°C). Spread the Brussels sprouts on a baking sheet in a single layer. Roast them for 20 to 25 minutes. Stir halfway through to ensure even cooking. They should turn golden brown and crispy. After roasting, drizzle your honey sriracha sauce over the hot sprouts. Toss them gently to coat. Return the sprouts to the oven for another 5 to 8 minutes. This step helps the sauce caramelize. Once done, remove them from the oven. Transfer to a serving dish and garnish with sesame seeds and chopped green onions. Enjoy your flavorful side dish! To get crispy Brussels sprouts, start with dry sprouts. After washing them, dry them well. Use a large bowl to mix them with olive oil, salt, and pepper. Make sure each sprout is coated evenly. Spread them out on the baking sheet. Leave space between each sprout. This helps them roast, not steam. Roast at 400°F for 20-25 minutes. Stir halfway to brown them all over. For extra crispiness, return them to the oven after adding the sauce. Do you like spice? You can change the amount of sriracha. For a milder taste, use less sriracha. Start with half a tablespoon and add more if needed. If you love heat, try adding a bit more. Mix the sriracha well with honey and soy sauce. Taste the sauce before adding it to the sprouts. This way, you can get the flavor just right for you. To make your dish look great, use a big, white plate. This helps the colors pop. Once the Brussels sprouts are done, drizzle the honey sriracha sauce over them. Scatter sesame seeds and green onions on top for color and crunch. Serve them warm for the best taste. You can also add a slice of lemon on the side for a fresh touch. Enjoy your beautiful dish! {{image_2}} You can switch up the sauce for variety. Try a sweet chili sauce for a milder heat. A balsamic glaze adds a tangy twist. If you love garlic, add more minced garlic to the mix. For a creamy touch, drizzle some ranch dressing after roasting. Want to make this dish a meal? Add cooked chicken or shrimp. Tofu works well for a plant-based option. Simply toss the protein with the Brussels sprouts and sauce before roasting. This makes the dish hearty and filling. This recipe is easy to adapt for different diets. Use maple syrup instead of honey for a vegan option. Make sure your sriracha is vegan too, as some brands contain animal products. Serve with quinoa or brown rice to boost the meal’s nutrition. Store leftover Brussels sprouts in an airtight container. Keep them in the fridge. They last for up to three days. If they start to smell or look bad, it's best to toss them. I recommend using them quickly for the best taste. To reheat, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This keeps them crispy. You can also use the microwave. Just heat them for 1 to 2 minutes. They may not stay crispy in the microwave. You can freeze Brussels sprouts if you want to save them longer. First, blanch them in boiling water for 3 minutes. Then, cool them in ice water. Drain and dry them well. Place them in freezer bags, removing as much air as possible. They can last for up to three months in the freezer. When ready to use, thaw them in the fridge overnight before cooking. Yes, you can make Honey Sriracha Brussels Sprouts ahead of time. Cooked Brussels sprouts store well. Just let them cool and place them in a container. They last in the fridge for about three days. When ready to eat, reheat them in the oven for the best texture. This keeps them crispy and tasty. Honey Sriracha Brussels Sprouts pair well with many dishes. They make a great side for grilled chicken or fish. Try them with rice or quinoa for a complete meal. You can also serve them with a salad or in a wrap. Their sweet and spicy flavor complements many foods. To adjust the recipe for more servings, increase the ingredients. For every additional pound of Brussels sprouts, add more honey, sriracha, and other ingredients. Use about 2 tablespoons of olive oil per pound of sprouts. Make sure to toss everything well and roast in batches if needed. This helps ensure even cooking and flavor. In this blog post, I covered how to make Honey Sriracha Brussels sprouts. We looked at key ingredients, step-by-step instructions, and tips for perfect results. I shared ideas for garnishes, storing leftovers, and diet variations. In closing, this dish is both fun and easy to make. You can customize it to fit your taste. Enjoy creating this tasty treat that is sure to impress. Whether for dinner or a gathering, these sprouts will delight everyone.

Honey Sriracha Brussels Sprouts

Satisfy your cravings with these irresistible Honey Sriracha Brussels Sprouts! This tasty recipe combines the perfect sweet and spicy flavors, making a delicious side dish or snack. Follow simple steps to roast and coat your Brussels sprouts in a mouthwatering honey sriracha sauce that caramelizes beautifully. Ready to elevate your cooking? Click through to explore this easy recipe and impress your family and friends with your culinary skills!
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Ingredients
  

1 pound Brussels sprouts, halved

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon sriracha sauce (adjust to taste)

1 tablespoon soy sauce

2 cloves garlic, minced

Salt and pepper to taste

1 tablespoon sesame seeds (for garnish)

2 green onions, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss until the sprouts are evenly coated.

      Spread the Brussels sprouts out in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until they are golden brown and crispy.

        While the Brussels sprouts are roasting, prepare the honey sriracha sauce. In a small bowl, whisk together the honey, sriracha, soy sauce, and minced garlic until well combined.

          Once the Brussels sprouts are done roasting, remove them from the oven. Drizzle the honey sriracha sauce over the hot Brussels sprouts and toss to coat thoroughly.

            Return the Brussels sprouts to the oven and bake for an additional 5-8 minutes, allowing the sauce to caramelize slightly.

              Remove from the oven and transfer to a serving dish.

                Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

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