Brussel Sprouts with Sriracha Honey and Lime

Morning Lovelies!

I recently (as in two days ago, haha) tried brussel sprouts for the first time and OMG these little things are my new favorite vegetable. They cook up so fast, are a cancer fighting food, and there are about 934305.6 ways to prepare them! I found this recipe while Pinteresting (it’s a verb now…) and I knew I had to make it. Brussel sprouts AND my favorite hot sauce in the world? I’m ALLLLLLLL in!! :-D

As promised to my Instagram followers, here’s the recipe for the delicious brussel sprouts I had for dinner last night! Well, most of the comments on that post were attempts to bribe me into becoming their live-in chef but I think posting the recipe is a good compromise. ;-)

 

Brussel Sprouts with Sriracha Honey and Lime

Prep Time: 5 minutes | Cooking Time: 5-10 minutes | Serves 2

Recipe adapted from From Dahlias to Doxies.

What You’ll Need:

  • 2 cups of brussel sprouts
  • 2 Tbsp. olive oil
  • 1 Tbsp. Sriracha
  • 3 Tbsp. honey
  • 1 Tbsp. lime juice
  • pinch of salt

1. Trim the ends off of the brussel sprouts and cut them in half.

2. Heat the olive oil in a large skillet on medium-high heat.

3. Add the brussel sprouts to the pan, cut side down, and season with salt to taste. **oil will be hot so be careful not to get burned!** Fry until golden brown on the flat side. I usually cover them in the skillet so the steam helps cook them through a bit faster. Once they are done, remove them from the heat.

Note: I like my brussel sprouts to be a little crisp so I only cook mine for about 5-7 minutes. Cook them longer if you want them to be more tender.

4. In a small bowl, mix together your Sriracha, honey and lime juice. You can add more or less Sriracha to taste, I love the stuff so the spicier the better for me! ;-)

5. Add your brussel sprouts to the Sriracha mixture and toss together to coat the sprouts with sweet and spicy goodness. Serve while warm! :-D

☻☻☻

I ate mine just like this in the bowl that I had mixed the Sriracha in. But next time I think I’ll serve them as a side dish or maybe even as a meal over steamed rice. Really the possibilities are endless. ^_^