Do you like Brussels Sprouts?
Neither do I.
At least, that's what I thought ... until I tried a forkful of this sweet 'n spicy dish!
I brought some leftovers to work with me today, and everyone in the staff kitchen commented on their great aroma. The secret is to roast the veggies until they caramelize, rather than boil them until the house reeks and the windows have to thrown open.
I never thought of dousing 'sprouts with lime juice. But the juice pairs nicely with the little bit of spicy sriracha glaze. Even those who think ketchup burns will enjoy the tingly kiss of sauce.
Give this dish a try! You really have nothing to lose. If the haters still hate, there will be more for everyone else around the table to enjoy. Or hedge you bet by doubling the sauce, shoving the 'sprouts closer together and dumping a small bag of baby carrots alongside to roast. That way no one will complain. Unless you have kids like mine and a Brussels sprout is accidentally touching a carrot on the plate.
Sriracha Honey Lime-Glazed Brussels Sprouts
Adapted from The Brewer & the Baker
Yield: 4 servings
1 (12 oz.) bag frozen Brussels sprouts
1Tbl. olive oil
1Tbl. soy sauce
1 tsp. sriracha sauce
1 Tbl. honey (or agave syrup for a vegan version)
1 Tbl. fresh lime juice (approx. 1/2 lime)
1/4 tsp. coarsely ground black pepper
Preheat oven to 375F. Line a rimmed baking pan with a silicon mat or aluminum foil. Set aside.
Microwave frozen Brussels sprouts in a covered 1-quart casserole dish for 1 1/2 minutes, or until defrosted but not cooked through.
Slice each sprout in half if desired.
Drizzle olive oil over sprouts and gently toss to coat evenly.
Transfer sprouts to prepared baking pan (set "dirty" casserole dish aside; do not wash). Turn sprouts cut-side down in a single layer. Roast for 20-25 minutes or until sprouts are starting to darken on the edges.
While sprouts are roasting, whisk soy sauce, sriracha, honey (or agave syrup), lime juice and black pepper.
Transfer sprouts back to "dirty" dish. Drizzle glaze mixture over sprouts; gently toss to coat. Serve hot.