Roasted Honey Sriracha Brussel Sprouts.
First recipe for the New Year. A simple veggie dish seemed appropriate.
We’re about 10 days in friends. Have you fallen off your new year, new diet yet?
If you answered yes. It’s ok. Start again today. Every day is a new chance to love yourself and make good choices. There’s a lot of days in a year.
I’m gonna start my New Year reflections/ramblings now. OK?
A couple weeks ago my lifelong friend (we grew up in the same neighborhood and I’ve walked into her family’s home without knocking since the third grade) posted a throwback picture of us from our Freshman Homecoming dance.
I had what they call an Aha moment at my first glimpse of this picture. You see, I have always had this complex about my arms. I thought they were big and manly and gross. Just your typical female body image issues ya know. Here’s the thing, my 15 year old arms in that homecoming dress were beautiful, small, and perfect. Aha moment guys. From now on, I am gonna love myself in this moment just the way I am. And so should you. You’re (insert body part) may be as perfect today as they ever will be. So that’s it. Be happy with myself in the present. I am smart and pretty. Pretty and smart. My only resolution for 2018. It’s gonna be a great year.
So as we’re loving ourselves, I think we need to love our food choices too. I eat pretty healthy. After 10 + years of switching to a plant-based diet my body craves and requires real food, veggies, and greens. I feel like crap otherwise. I am not perfect though. Sometimes I eat Doritos. I don’t always have a well balanced dinner. I have eaten a whole bag of pita chips and hummus for dinner more times than I’d like to admit. I heart pizza. When I DO eat pizza, or Doritos, or a whole bag of pita chips I DON’T beat myself up about it or sabatoge the rest of the week. Tomorrow I’ll have a kale salad and some lentil soup.
Ok, rambling over. On to my recipe for these Roasted Honey Sriracha Brussel Sprouts.
A healthy veggie recipe you’ll wanna keep eating long after the New Year motivation wears off.
If you aren’t a fan of brussel sprouts, maybe you just haven’t had them prepared right. I don’t love mushy brussels either. Roasted and seasoned brussels are a far cry from the sad boiled sprouts of your past.
I often just roast them and simply add garlic and salt.
If you’re fan of Sriracha though, this recipe is for you.
- sriracha + honey
- spicy + sweet
- sea salt + lime
Recipe notes :
-Let’s face it, crispy fried brussel sprouts are the best. Using a fairly small amount of oil and roasting at a high temperature (425), leads to a healthier, yet still very satisfying version.
-I like using smaller brussel sprouts for roasting. I cut them in half and they cook much quicker then the big fat brussel sprouts. If you can only find the bigger ones you can quarter them to make smaller pieces.
-When cutting brussel sprouts a lot of the leaves will fall off. I save all the skins and use them later in a salad or sauté them in a breakfasty potato hash.
-My favorite part of roasted brussel sprouts is having some charred kinda burnt pieces. I roast mine a little longer just ensure I get lots of crispy edges. Adjust cooking time to your liking.
-Adding just a squeeze of fresh lime juice after roasting really adds to this dish. Don’t add too much, you don’t want an overpowering lime finish. I use less than half of a sliced lime to top off the dish.
Enjoy these Roasted Honey Sriracha Brussel Sprouts and don’t forget to love yourself this year.
- 16 ounces small brussel sprouts
- 1 TBS sesame oil
- 1 TBS sriracha
- 2 tsp honey
- ¼ tsp sea salt
- fresh lime juice, less than ½ of a lime
- Preheat oven to 425
- Cut off the bottom ends of each brussel sprout, discard
- Cut each sprout in half vertically (quarter if using bigger pieces)
- Gather and save any loose leaves that fall off after cutting for another *see recipe notes
- Place brussel sprouts in bowl and toss to combine with oil, sriracha, honey and salt
- Transfer sprouts to baking sheet, spread them out and place in preheated oven
- Roast for 7 minutes, remove pan from oven and stir sprouts around
- Cook for about 8 more minutes or until starting to brown with crispy edges
- Remove from oven and squeeze fresh lime juice on top