EASY Sriracha Brussel Sprouts

Okay home chefs, I had a totally different recipe scheduled for today. Originally I was going to share how to make Fresh Mint Tea. (Tune in for that recipe soon!) However, I "accidentally" created these sweet and crunchy EASY Sriracha Brussel Sprouts this past Tuesday, and they were so good that I had to share ASAP!

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Bonus, this fantastically flavorful veg-fest dish only take 15 MINUTES to make, start to finish. Can anything else go RIGHT today?!

Confession: I MAY have a slight Brussel sprout addiction. It's easy to indulge, as it seems Brussies are the hottest dish de jour these days. I have seen and tasted SO many versions out there, causing me to keep these little gems on my grocery list week to week.

One of my favorite restaurants we used to frequent - shout out to Cooper's Hawk in Palm Beach Gardens! - makes arguably some of the better Brussel sprouts out there; they deep fry the little guys and then use a combination of 3 different sauces and drizzles to finish the dish. Last year I did a pretty good job imitating that dish, complete with cilantro mint sauce, sriracha aioli, and cashews. They turned out delicious, but it was time-consuming, required a number of ingredients I don't usually have on hand, and made a bit of a mess with the whole deep-frying step. Plus, let's be honest, who knows how many calories are in those things. (No hate though; I'll share my copycat recipe another time.)

A trifecta of circumstances this past Tuesday resulted in me accidentally creating my own WAY EASY version of the popular tasty treat, and I had to share with you! Check out how simple it is to make below.

You only need 5 ingredients plus the Brussies: peanut oil, slivered almonds, sriracha, brown sugar, and course salt. Yep, it's that straightforward!

Plus, this dish is super simple prepare: Slice the sprouts, toss them in one bowl with all the ingredients, char them in a hot pan; that's it!

I may share a longer recipe for my other favorite Brussel sprout preparation later, but for now, I have to say these 10-Minute Sweet & Crunchy Sriracha Brussies really hit the spot! One thing is for sure, despite only having a few ingredients, WOW these puppies pack quite the flavor punch! I can't wait for you to try them and tell me what you think.

Easy Sriracha Brussel Sprouts

So, here is how I created this recipe "accidentally":

1. I had a craving for the Brussel sprouts in my fridge that I didn't want to go to waste.

2. I didn't have half the ingredients or time to make some of the more complex recipes out there.

3. I DID have leftover nuts, pantry staples like oil and sugar, and a half-empty sriracha bottle. (TIP: You could also use any hot sauce.) So, I took what I had on hand, and got to cooking!

Using whatever I happened to have in my pantry, I did not measure anything, tossed everything together with the slices sprouts, and quickly pan-fried them. BUT I got distracted when my toddler came into the kitchen, and when I got back to the stove, the b-sprouts were charred. Hmmn, that works out, I love a good char on my veggies. The flavor turned out awesome, so later in the week I recreated the recipe with actual measurements. Presto! 15 minutes later I had a piping hot dish of sweet, spicy, crunchy, charred Brussel sprouts. Try the recipe for yourself, and please tell me what you think!

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SWEET & CRUNCHY SRIRACHA BRUSSIES

Prep Time: 15 mins / Serves 2-4

RECIPE

2 cups quartered Brussel sprouts

3 Tbsp slivered almonds

2 Tbsp peanut oil (or any vegetable oil)

2-3 Tbsp brown sugar

1 Tbsp sriracha (or any hot sauce)

Coarse salt to finish, if desired

DIRECTIONS

1. Slice the Brussel sprouts into quarters lengthwise.

2. Toss them in a bowl with all the ingredients EXCEPT the salt.

3. Add to a hot pan (no need to grease the pan) and cook about 10 minutes on medium-high heat until charred. Turn off the heat and let the Brussel sprouts cool for a minute in the pan. This allows them to finish cooking and soften up a bit, without burning them.

4. To serve, sprinkle with coarse salt if desired, then simply enjoy!

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STEP-BY-STEP DIRECTIONS WITH PHOTOS

1. Slice the Brussel sprouts into quarters lengthwise.

Easy Sriracha Brussel Sprouts Ingredients

2. Toss them in a bowl with all the ingredients (EXCEPT the salt.)

3. Add to a hot pan. NO need to grease or prep the pan!

Oooh don't they look pretty? And so simple!

Cook for about 10 minutes until charred (medium-high for about 10 minutes.) Turn off the heat and let the Brussel sprouts cool in the pan. This allows them to finish cooking and soften up a bit, without burning them.

4. Serve in an appetizer dish and sprinkle with coarse salt, if desired.

TIP: For this dish, I love a few sprinkles of coarse salt at the last moment versus adding salt while cooking. Salt added during cooking will dissolve and blend into the entire dish, but only topping the dish with coarse salt at the end allows your taste buds to enjoy the salty crunch only where the grains touch your tongue, a pleasing change, in my experience.

That's how easy it is to make sweet, spicy, crunchy, sriracha Brussel sprouts! I hope you all enjoy and please leave a comment to tell me if you tried them. I'll be back next week with a brand new, flavor-packed, home chef friendly, plant-based recipe!

With Love,

Molly

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