FOR YOUR TABLE
Sweet and Spicy Roasted Brussels Sprouts
Recipe and image courtesy of Debra Klein (debraklein.com)
- 2 lbs Brussels sprouts
- ¼ cup olive oil, divided
- ½ tsp coarse sea salt
- 1 Tbsp Sriracha sauce
- 1 Tbsp honey
- 2 tsp lime juice
Preheat oven to 425 F
Place Brussels sprouts in a bowl of cool water. Any debris will float down to the bottom of the bowl. Lift Brussels sprouts out, into a colander. Pat dry and then trim off the bottoms, then cut the Brussels sprouts in half lengthwise. Place Brussels sprouts on a large rimmed baking sheet in one layer, and toss with 2 Tbsp oil and salt. (Don’t overcrowd them; use 2 baking sheets if needed.) Place baking sheet in the center of the oven and roast for 25 minutes, until Brussels sprouts are browned with caramelized edges.
Meanwhile, whisk together Sriracha, honey, lime juice and 2 Tbsp oil. Use a spatula to move the Brussels sprouts to a serving bowl; pour on the sweet and spicy sauce to taste. Makes 4 to 6 servings.