Brussels + Honey + Sriracha. Done.
"After I made these Brussels sprouts for Thanksgiving last year, I dreamed I won a James Beard Award for them. They were a big hit even with the so-called Brussels sprouts haters. The most important thing is to make sure they are cooked through and nicely caramelized, but not burnt. Be careful not to add too much of the honey/vinegar/sriracha; you want a nice balance of sweet/tang. Also, I love to listen to podcasts while I cook: Joy the Baker, This American Life, and the Moth are my favs. —Morgan Botwinick, 25, baker/caterer, Richmond, VA
Recipe adapted from Food Network Magazine
Serves 2
ACTIVE TIME: 5-7 minutes
TOTAL TIME: 35 minutes
INGREDIENTS
10-15 Brussels sprouts
kosher salt & fresh ground pepper
2 tsp. honey
1 tsp. white wine vinegar (or apple cider, or rice vinegar) or sriracha
PREPARATION
Preheat oven to 375F. Wash Brussels sprouts, trim the ends, and remove any gross sad-looking leaves. Cut them in half lengthwise and place on a rimmed baking sheet. Drizzle with oil, and sprinkle generously with salt and pepper. Roast cut side down, tossing occasionally, in the oven for 25-30 minutes, until they are fork tender and starting to caramelize. While still warm, drizzle with honey and vinegar or sriracha, then serve.
