Roasted Brussels Sprouts with Sriracha and Honey


Isn’t it funny how until just a few years ago everyone hated brussels sprouts? They were passed over like iceberg lettuce, simply not worth the worry. Like hairstyles and skirt hems, everything goes in and out of fashion. Food included. What, you’ve never heard of this phenomenon? Martha thinks it’s worth mentioning.

While I don’t use the word ‘trend’ lightly, there has been a big shift towards big flavor infused into unassuming places. Click through this list of Smorgasburg vendors and you’ll get the idea. Old standbys like ice pops, donuts, pickles and even mustard are being reinvented. While I think some things are best left alone (I’m not sold on artisan mayo yet), I welcome change and even improvement on a classic.

Like these brussels sprouts.

No, they’re not lightly dusted with pecorino or drizzled with olive oil and sea salt. They’re deeply roasted, then doused in a fiery, funky sauce. They’re confident in their ability to be at once sweet and savory. Cilantro adds a bit of controversy. Which is never a bad thing when it comes to vegetables.

Despite what the calendar says, it’s still winter in NYC and at the market. Take advantage of the season while it lasts.

Roasted Brussels Sprouts with Sriracha and Honey

Adapted from Food52

1 pound brussels sprouts, trimmed and halved if large
2 teaspoons olive oil
Juice of 1/2 lime
2 teaspoons sriracha (or more, depending on how hot you like it)
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon fish sauce (or tamari)
Chopped cilantro, for garnish


Heat oven to 400F. Arrange brussels sprouts on a parchment-lined baking sheet and drizzle with the olive oil, tossing to coat. Roast, stirring every 10 minutes or so until brussels are deep brown and crispy, about 30-40 minutes.

In a small bowl, whisk together the lime juice, sriracha, honey, garlic and fish sauce. Drizzle over roasted brussels sprouts and sprinkle with cilantro. Serve warm or at room temperature.


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