I’ll eat brussel sprouts in any form- sauteed, boiled, even raw, but roasting them is probably my favorite.
I wanted to create a simple recipe that had a unique spin on the plain balsamic brussel sprouts I often make. The addition of siracha and sesame oil has a surprising taste that when paired with honey is both spicy and sweet.
Enjoy these as a side dish or on top of some quinoa or a salad!
1 lb brussel sprouts
1 tablespoon siracha
2 teaspoons honey
2 teaspoons sesame oil
1 tablespoon balsamic vinegar (or balsamic glaze)
Salt and pepper to taste
2 teaspoons rosemary
Preheat your oven to 400F.
Slice brussel sprouts in halves or quarters, according to your preference.
In a large bowl, whisk together the siracha, honey, sesame oil, balsamic vinegar and salt and pepper. Add in the brussel sprouts and toss to coat.
On a foil lined or sprayed baking sheet, spread out the brussel sprouts so that you create one even layer.
Place brussel sprouts in the oven for 35-40 minutes (cooking time will also be less if you cut them into quarters).
Remove from oven and sprinkle with rosemary.