Roasted Honey Sriracha Brussels Sprouts with Sweet Baby Peppers

Hey, y’all! Happy New Year! Today, I’m sharing a Brussels sprouts recipe with you. A Roasted Honey Sriracha Brussels Sprouts with Sweet Baby Peppers recipe, to be exact. There are two reasons for this. First, I very recently learned that they’re Brussels Sprouts, not brussel sprouts and I wanted to show off my newfound knowledge. Second, if you follow me on Instagram (as you should), you’d know that I have been all aboard the sweets train lately and it’s time to hop off. At least for one stop. I think you can tell from the name, I didn’t hop all the way off the sweet train here.

 

I can’t say I hated Brussels sprouts as a kid because my parents never tried to feed them to me. I can’t say exactly, but I probably tried them for the first time within the last two years. It was not love at first bite. But I figured it was no big deal. I’d gone nearly 30 years without trying them, so I’d really never need to eat them again. But then suddenly Brussels sprouts became the It vegetable. I have no idea how or why that happened, but these food trends are strong. And suddenly Brussels sprouts were everywhere I went, including the grocery store.  Since the person I cook for most often just loves the things, I figured I should learn how to cook them. As it turns out, they’re not so bad if you just cook the hell out of them. So without further ado, a sweet and spicy Brussels sprouts recipe: 

Roasted Honey Sriracha Brussels Sprouts with Sweet Baby Peppers

 

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AuthorErikaCategory, DifficultyBeginner

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Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 1 lb Brussels sprouts
 3 sweet baby peppers
 2 cloves garlic
 1 tbsp grapeseed oil
 ¼ cup honey
 1 ½ tbsp sriracha (more or less to taste)
 1 tsp soy sauce
 Salt
 Pepper

1

Preheat the oven to 425 degrees.

2

Chop the veggies. Trim the Brussels sprouts, removing the stem and halving lengthwise. Thinly slice the mini bell peppers. Roughly chop the garlic.

3

Place the sprouts, peppers, and garlic into a small bowl. Drizzle the grapeseed oil on top (you can use olive oil instead. I prefer grapeseed at this cooking temp to avoid making the smoke alarm go off). Sprinkle salt and pepper and stir to coat.

4

Spread the veggies on a foil lined baking sheet Place the pan in the center rack of the oven and bake for 20-25 minutes.

5

While the sprouts roast, combine the honey, sriracha, and soy sauce in a small bowl and set aside.

6

When the sprouts are fully cooked, remove them from the pan and place in a bowl. Drizzle the honey-sriracha-soy mixture over top and gently stir to coat. Time to enjoy!

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Ingredients

 1 lb Brussels sprouts
 3 sweet baby peppers
 2 cloves garlic
 1 tbsp grapeseed oil
 ¼ cup honey
 1 ½ tbsp sriracha (more or less to taste)
 1 tsp soy sauce
 Salt
 Pepper

Directions

1

Preheat the oven to 425 degrees.

2

Chop the veggies. Trim the Brussels sprouts, removing the stem and halving lengthwise. Thinly slice the mini bell peppers. Roughly chop the garlic.

3

Place the sprouts, peppers, and garlic into a small bowl. Drizzle the grapeseed oil on top (you can use olive oil instead. I prefer grapeseed at this cooking temp to avoid making the smoke alarm go off). Sprinkle salt and pepper and stir to coat.

4

Spread the veggies on a foil lined baking sheet Place the pan in the center rack of the oven and bake for 20-25 minutes.

5

While the sprouts roast, combine the honey, sriracha, and soy sauce in a small bowl and set aside.

6

When the sprouts are fully cooked, remove them from the pan and place in a bowl. Drizzle the honey-sriracha-soy mixture over top and gently stir to coat. Time to enjoy!

Roasted Honey Sriracha Brussels Sprouts with Sweet Baby Peppers

About Erika

Hi, I'm Erika! I'm a Houston transplant and have spent the last six years getting into Hou. Follow along with me for all things food and fun in this great city of ours.

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