Move over kale – brussel sprouts are the new black. These days I can’t seem to frequent any restaurant, from fast casual to five star, without espying these delectable little buds on the menu. I’m so glad the brussel sprout has rebranded itself from childhood horror to gourmet underdog. Here’s my super simple Asian take on the vegetable of the year with honey, sesame, and Sriracha.
Honey Sesame Sriracha Brussel Sprouts (Serves 4-6)
• 1 lb brussel sprouts (roughly 35-50 heads)
• 8 tbsp sesame oil
• 4 tbsp honey
• 3 tbsp Sriracha sauce
• 1 tbsp Chinese five spice seasoning
• 1 tsp salt
• 1/2 tsp ground black pepper
1. Preheat oven to 425 degrees.
2. Give brussel sprouts a good rinse. Slice ends off of the bottom.
3. Slice in half lengthwise.
4. In a bowl, evenly drizzle halved brussel sprouts with sesame oil, honey and sriracha. Add Chinese five spice, salt and pepper. (Chinese Five Spice is easily one of my favorite spices to use around the kitchen. Its fragrant combination of star anise, cloves, cinnamon, black pepper, and fennel gives a rich salty yet sweet kick to any dish.) Toss all ingredients together. I recommend using a spoon to mix everything together. I tried to toss them up in the air like a master chef and lost some good sprouts out there. 🙁
5. Place on a baking sheet and bake for 20 minutes.
6. Enjoy (over and over and over again)!
