Brussels sprouts are amongst my favorite things, ever. If you don’t agree, try this recipe. You can thank me later.
INGREDIENTS:
about 1 pound of Brussels sprouts,
3 tbsp avocado oil
3/4 cup of Yellowbird Sriracha
3/4 cup of honey
1 large lime
salt & pepper to taste
FOR THE BRUSSELS:
Preheat oven to 425 and line baking sheet with parchment paper.
Rinse, dry, remove any worn leaves, cut off stem and slice Brussels lengthwise.
In a large bowl, toss Brussels in avocado oil, salt & pepper to coat thoroughly.
Transfer Brussels sprouts to baking sheet and roast until tender (about 20 minutes depending on how crispy you like them).
Begin making the Sriracha sauce while the Brussels sprouts are in the oven.
FOR THE SAUCE:
In a bowl, combine the Sriracha, honey and lime, then mix. That's it!
NEXT:
Remove Brussels from the oven and place back in the large bowl, toss with Sriracha sauce evenly.
NOTES:
This sauce recipe may vary depending on your spice tolerance. I like it super hot, but I’d recommend starting with a little less Sriracha, then adding more to taste. I also like my Brussels swimming in sauce, so you’ll have plenty to go around. Or if you’re like me, it’ll be gone in one sitting :)