Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It’s great for adding zip to roasted carrots, grilled zucchini, or your favorite medley, but one dish that truly stands out is Honey-Sriracha Brussels Sprouts. They are delicious! There is something about the sweet and spicy combination honey and sriracha that really shines when it comes to brussels sprouts. We just can’t get enough of them.
Brussels Sprouts. The star of the show! Trim off the outer leaves. Vegetable Oil. For cooking. Sriracha. Use your favorite brand, or try making your own with my homemade sriracha recipe. Honey. Offers a nice touch of sweetness and thickness. Soy Sauce. Adds umami to the overall dish. Rice Vinegar. Or you can use lemon juice. Butter. For thickening the sauce, and extra flavor. Spices. Garlic powder, salt, and black pepper.
Cook the brussels sprouts in a heated pan on the stove top until nicely browned. It should only take a few minutes. Flip the brussels sprouts and cook another few minutes, or until cooked just the way you like them, and golden brown. Set the brussels sprouts onto a plate for now and use the same pan to make your sauce. Whisk in butter to thicken the honey-sriracha sauce. Toss in your brussels sprouts to warm them through and coat them up in your awesome sauce. Boom! Done! Your honey-sriracha brussels sprouts are ready to serve. Don’t they look saucy and delicious! I’m ready to dig in! I do not recommend freezing this dish, as it can affect the overall texture.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
