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
Equipment
- large skillet
- large cooking sheet
Ingredients
- 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
Optional Garnish
- ¼ cup salted peanuts
- 2 Tbsp chopped cilantro
Instructions
- 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!
Notes
*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.
Nutrition
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