Honey Sriracha Brussel Sprouts
White bowl filled with brussel sprouts and sauce and a silver spoon with sauce. Peanuts on the side. Ready in 30 minutes.
Servings: 4 people
large cooking sheet
- 1 lb brussels sprouts
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp red pepper flakes
- 2 Tbsp butter
- 2 garlic cloves, minced
- ¼ cup Sriracha more as needed
- ¼ cup honey
- ¼ cup peanut butter
- ¼ cup salted peanuts
- 2 Tbsp chopped cilantro
Preheat oven to 450º Slice brussels sprouts into halves or quarters depending on how large they are. Drizzle them in oil, salt and pepper, red pepper flakes, mix well.
Spread the brussel sprouts on the cooking sheet in an even layer. Place in the oven for 15 -20minutes. Be sure to toss once or twice throughout the baking process. Make sure to check the sprouts, oven temps vary greatly.
While the brussel sprouts are baking, add the butter and garlic to a large skillet. Melt the butter in the skillet on medium heat. Turn the heat to low.
On the lowest heat, add sriracha, honey and mix well for 1 minute. Turn off the heat off, add the peanut butter and mix in well.
Pull the brussel sprouts from the oven, pour the honey sriracha sauce over them, mix well to ensure everything is coated well. Pop back into the oven for about 4-6 minutes and then serve and enjoy!
*any chili sauce or sriracha style sauce will work.
*maple syrup will also work.
*use almond butter if you need to.
If you have leftovers, store them in an airtight container for up to 4 days. To reheat, just microwave for 1 minute.
Serving: 0.5cup | Calories: 250kcal | Carbohydrates: 33g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 785mg | Potassium: 595mg | Fiber: 5g | Sugar: 22g | Vitamin A: 975IU | Vitamin C: 112mg | Calcium: 71mg | Iron: 2mg