Brussels Sprouts with Honey, Lime and Sriracha Glaze

I published this post a month or so back on my other blog, Instructions for Living a Life, but decided to start this blog,  so I am posting it here as my first post!

I used to hate brussels sprouts.  It wasn’t until I had a dish at Estadio a few months ago that I realized their potential.  The chef roasted them and prepared them with pine nuts, currants and caramelized onions.  They were decadent – crunchy and melt in your mouth good.

Since then, I have been on a mission to find a good brussels sprouts recipe. I stumbled upon this one on Pinterest and have made it a few times.

It is perfectly spicy, sweet and tart – the brussels sprouts are roasted and then glazed with honey, lime and sriracha.  Sprinkle some peanuts on top and you have a tasty side dish, or in my case, main course.

Having made this dish a couple of times, I departed from the recipe in a couple of ways – I used olive oil because I did not have peanut oil on hand, and I eyeballed the mixture for the glaze.  I like to add a little more sriracha and lime than is called for.

With the brussels sprouts, I served boiled beet greens.  To give them some flavor, I added cayenne pepper and bacon salt to the boiling water.

The finished product was delicious and one that I am sure I will make again.

Brussels Sprouts with Honey, Lime and Sriracha Glaze (from A Crafty Lass)

For 2-4 servings:

  • 3 cups brussels sprouts
  • 1 tablespoon peanut oil
  • 1½ tablespoons honey
  • ½-1 teaspoon sriracha
  • The juice of half a lime
  • 2 tablespoons peanuts

Heat the oven to 375 degrees.

Trim the woody ends off the brussels sprouts and then slice them in half lengthwise. On a baking sheet, toss the brussels sprouts with the peanut oil and season lightly with salt. Place in the oven and roast for 10 minutes. Toss the sprouts and roast for 10 minutes more.

Meanwhile, whisk together the honey, sriracha and lime juice until combined. After the brussels sprouts have roasted for 20 minutes, pour the glaze over them, toss to combine, and roast for 2 minutes more. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.