I'm back with another brussel sprout recipe! I make brussel sprouts in some way, shape or form every week...I'm obsessed with them! I like them with a mild flavor (my favorite way is with my all-purpose seasoning) but my husband and kids like foods with a "kick" and they love this recipe! I can't handle anything with spice but try to make these brussel sprouts for them often. They have the perfect combination of sweet and spicy and you can "dial up or dial back" the heat by adjusting the amount of Siracha sauce you use.
If you're not familiar with Siracha Chili Sauce, it's an asian style sauce that is made from sun ripened chilies which are ground into a smooth paste and mixed with garlic. It's a sweet and spicy sauce and a favorite of my hubby and kids. My husband puts it on eggs, omelettes and chicken for an extra kick!
This dish is best when the sprouts are cooked to a crisp so I highly recommend broiling the sprouts for a few minutes once they are done baking. I hope you enjoy!
Honey Siracha Roasted Brussels Sprouts
2 pounds brussels sprouts, stalk cut off and cut into quarters
2 tablespoons olive oil
½ teaspoon garlic powder
¼ cup honey
3 tablespoons Siracha Chili Sauce
2 tablespoons ghee, melted
Salt and pepper to taste
Preheat oven to 400°. Place brussel sprouts in medium bowl and toss with olive oil. In a small bowl, whisk together garlic powder, honey, siracha, ghee, salt and pepper (if desired). Pour sauce over brussel sprouts and toss until thoroughly combined. Turn sprouts into a 9x13 baking pan. Bake for 25 minutes and turn thoroughly. Continue to bake for 10 minutes or until cooked through.
*Optional for a crispy texture, turn oven to Broil and bake for 5-7 minutes or until desired crispy texture.