These Honey Sriracha Brussels Sprouts were born because I wanted an easier, faster way to satisfy some intense cravings for my Honey Sriracha Sesame Cauliflower & Chicken. Which is *epically delicious*, but can be a little bit time consuming to make every night. These, I can just pop in the oven, walk away getting distracted like I inevitably do, and walk back to some super tasty food. Kind of reminds me of the Chinese takeout we used to get almost every week when I was in high school and my mom was too tired to cook.

Speaking of comfort food and high school, this past week I had lunch with one of my middle/high school friends who I haven’t seen in over TEN years. She’s been living in Budapest and London and is basically the coolest person ever – and it was just SO fun to catch up on all our old memories of getting in trouble in french and math class for talking too much (oops), check in where all our old friends are what they’re doing now after ten years (mostly getting married or having babies).

But the funny thing is, and we were both saying this…we probably look exactly the same. I definitely haven’t grown at all, that’s for sure. And what’s amazing is the fact that we can just pick up in our friendship wherever it was that we left it, even though we’ve both been in totally different parts of the world, doing totally different things – but still share the same sense of humor.

How’s that for the warm and fuzzies? I can’t believe it’s been that long since I graduated high school. YEESH. What is happening in the world. Can we make it stop? Kthanks. If you need me I’ll be burying my face in these brussels sprouts and pretending like I’m 18 again. Except at 18 I definitely didn’t eat brussels sprouts. Or any vegetables besides corn and carrots for that matter. Oops.

Honey Sriracha Brussels Sprouts

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Dana: Real Food with Dana

Serves: 4 servings

Ingredients

• 1 lb brussels sprouts, stemmed and halved
• 2 Tbsp sriracha
• 2 Tbsp honey
• 1 Tbsp coconut oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• Sea salt + pepper, to taste
• Chopped cashews, for serving

Directions

1. Line a large baking sheet with parchment paper and preheat the oven to 375 F.
2. Melt the coconut oil, and combine it in a small bowl with the sriracha, honey, garlic, and ginger. Stir until the ingredients are well mixed.
3. In a large bowl, mix the brussels sprouts and the honey sriracha sauce with a wooden spoon or rubber spatula, until the sauce is evenly distributed.
4. Pour the brussels sprouts on the prepared baking sheet in an even layer. Sprinkle a pinch of sea salt + pepper on top.
5. Bake for about 30 minutes, until the brussels sprouts are tender and cooked through.
6. Serve warm with chopped cashews (and extra sriracha, if you dare!)

3.5.3208

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