Recipe: Agave Sriracha Brussels Sprouts
There are so many delicious ways to prepare Brussels sprouts—in tacos, with eggs & cheese, on a pizza—that you might be able to convert even the staunchest of haters. A classic way to serve them in our house is by simply roasting them. Sometimes I’ll serve the sprouts with a balsamic glaze, but a favorite is the sweet & spicy variety: Honey Sriracha!
For this recipe, I actually chose to use agave syrup rather than honey. This makes the sprouts vegan, and agave also has a lower glycemic index than honey (meaning it doesn’t raise your blood glucose level quite as much). If you prefer honey, though, then by all means go with that! Heads up that honey tends to be stronger than agave, so if you’re using the latter, you might add a bit less sriracha. These sprouts are great as a snack or as a side dish with practically any meal.
*Please note that the amount of agave syrup and sriracha will depend upon how many Brussels sprouts you are using.
1) Preheat the oven to 400 degrees.
2) Remove the dirty outer leaves for the Brussels and rinse them thoroughly. Cut off the stems and slice the bigger sprouts in half.
3) Place the sprouts in the bowl and toss with even amounts of sriracha and agave syrup, using slightly more syrup than sriracha. You want the sprouts to be fully coated but not soaking.
4) Line a baking sheet with parchment paper and pour the sprouts onto the sheet. Bake for 15 minutes, toss, then bake for another 15 minutes. Finish in the broiler on high so the sprouts become crispy. Be sure to watch them so they don’t burn.