Best Sriracha Brussels Sprouts Recipes

SRIRACHA HONEY BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet.
• Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
• Mix honey and Sriracha sauce together in a small bowl until combined.
• Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.

SOY AND SRIRACHA GLAZED BRUSSELS SPROUTS

Steps:

• Trim sprouts and then cut in half lengthwise.
• Whisk together olive oil, soy sauce, Sriracha, mustard, ginger and garlic powder until well blended. Place Brussels sprouts in mixture and let sit for 3 to 6 minutes.
• Preheat a large stovetop pan over medium high heat. Once heated, place Brussels sprouts and sauce in the pan, flat side down, pouring any sauce over sprouts. Cook for about 7 to 9 minutes or until bottoms are browned. Stir sprouts around, cooking for about 5 more minutes or until they are tender when poked with a fork.
• Sprinkle with sesame seeds when serving.

ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI

Steps:

• Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 teaspoon chili sauce; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast until crispy, about 20-25 minutes., Meanwhile, mix mayonnaise, lime juice, and the remaining 1-3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle lemon juice over Brussels sprouts before serving with the aioli.

CRISPY PORK CHOPS WITH SRIRACHA BRUSSELS SPROUTS

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts and red onion in a large bowl with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20 to 25 minutes.
• Meanwhile, whisk the vinegar, honey, Sriracha and a pinch of salt in a large bowl. Set aside.
• Season the pork chops with salt and pepper and brush the mustard on both sides. Toss the panko with 1 tablespoon parsley, a pinch of salt and a few grinds of pepper on a plate. Press both sides of the pork chops in the mixture to evenly coat. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. (Reduce the heat to medium if the crust gets too dark.)
• Add the roasted vegetables to the honey-Sriracha sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 tablespoon parsley.

ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI

Steps:

• Preheat oven to 350.
• In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.
• Sriracha Aioli:.
• Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.

PAN FRIED BRUSSELS SPROUTS WITH SRIRACHA, HONEY AND LIME

Steps:

• Trim the stem end of the sprouts and cut each one in half. Keep any loose leaves.
• In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.
• Use a large skillet and add a generous amount of olive oil (about 1/4 cup) and heat on medium high. Pan fry the Brussels until deep golden brown and season with salt during cooking process. Transfer to a medium bowl and toss with the sriracha, honey and lime sauce. Taste for any additional seasoning and serve.

ROASTED BRUSSELS SPROUTS WITH SRIRACHA, LIME AND HONEY

Steps:

• Preheat the oven to 425 degrees.
• In a large bowl toss the sprouts with the oil and salt to coat. Pour out onto a baking sheet, turning the sprouts onto their cut half so it becomes nice and brown.
• Place into the hot oven. Cook until caramelized, about 20 - 25 minutes.
• Meanwhile whisk together the sriracha, honey and lime together. When the sprouts are cooked, toss with the prepared Siracha mixture until thoroughly coated. Serve immediately.

CRISPY BRUSSELS SPROUTS WITH HONEY SRIRACHA GLAZE

Steps:

• 1. Fill a large pot with a few inches of vegetable oil. Fit with a thermometer and heat oil to 400 degrees. Meanwhile make the sauce.
• 2. In a pan, add vegetable oil and garlic over medium heat, cook for 1-2 minutes until garlic is barley golden brown. Add honey and the sugar, the lemon juice, plus the zest and vinegar whisk together and simmer for 2-3 minutes until slightly thickened. whisk in the sriracha and remove from heat season to taste with kosher salt.
• 3. When the oil is 400 degrees , add 1/2 of the sprouts and turn the heat to high. Stir the sprouts while they are frying. When they float to the top and have a nice golden brown color, about 3 minutes remove them with a slotted spoon and drain on paper towel. Sprinkle lightly with kosher salt.
• 4. When the oil gets back to 400 degrees add the remaining sprouts to the oil and repeat process. Add the chili at the last minute.
• 5. NOTE: The sprouts must be at room temperature or they will bring down the temperature down.

SRIRACHA BRUSSELS SPROUTS

Steps:

• Mix Sriracha, honey, and fresh lime juice to taste; drizzle over roasted brussels sprouts.

SRIRACHA LEMON ROASTED BRUSSELS SPROUTS

Steps:

• Begin by preheating your oven to 400 degrees F.
• Wash your sprouts and then dry them with a paper towel.
• Slice off the ends and then slice them in half, lengthwise.
• Toss them with a few tablespoons of olive oil (enough to lightly coat them evenly) and sprinkle with salt and freshly cracked black pepper.
• Place the sprouts face down on a baking sheet (this helps gives them that evenly distributed, gorgeously caramelized, and slightly burnt look).
• Place the tray into the oven for about 35-40 minutes or until the loose leaves become crispy and the insides of the brussels are tender. Using a spatula, turn them about halfway through the cooking process.
• Drizzle the roasted sprouts with lemon and some Sriracha upon taking them out of the oven. Serve immediately. A sprinkle of red pepper flakes adds additional heat - if you can take it.
• For a pictorial guide to making these sprouts, please visit fieldhousekitchen.com!