If you buy me a cookbook, it is very unlikely that I’ll ever cook something from it. I’m not sure why this is the case! I think it’s because I automatically turn to the internet for inspiration. I have a cookbook called “The Veggie-Lover’s Sriracha Cookbook” that has been lying around my kitchen for over a year and I’ve never had the chance to make anything. I guess I was kind of bored this weekend so I picked it up and flipped through it. And WOW. It was so refreshing to see so many creative ways this author has used Sriracha. If you’ve been following my posts, you know that I’m a huge Cholula fan. But Sriracha is my second favorite 🙂 I’ve decided to share with you guys a recipe for Maple-Sriracha Roasted Brussels Sprouts. I was attracted to this recipe because I was super curious to find out what the sweet and spicy flavors would taste like on the sprouts. The result was candied brussels sprouts, literally.
Some modifications: use 1/4th to 1/3rd cup maple syrup. The recipe calls for half a cup, which is way too much in my opinion. You can also add a tablespoon more of Sriracha. I had to drizzle some extra on top because I love all things extra spicy! And I used basil instead of parsley as the finishing garnish.
- 1 pound brussels sprouts, tough parts cut off and halved
- 3-4 tablespoons Sriracha, depending on how spicy you like things
- ⅓rd cup maple syrup
- 1½ tablespoon soy sauce
- Juice of half a lemon
- 3 tablespoons olive oil
- Basil chiffonade, using about 5-7 basil leaves.
- Preheat your oven to 375 degrees F
- In a medium sized bowl, combine the maple syrup, Sriracha, soy sauce, lemon juice and olive oil.
- Add the brussels sprouts and mix well to coat.
- On a foil lined baking sheet, place the brussels sprouts in a single layer. Be careful not to do what I did and pour the syrup mixture into the tray. You want just the sprouts on the tray. Otherwise the syrup will burn and make the foil stick to the baking sheet (no fun to clean up).
- Bake for 25 minutes.
- Let cool for 10 minutes, transfer to a bowl and garnish with basil chiffonade. and extra lemon wedges and Sriracha. Eat while warm, though I have a feeling these can last a couple of days in the fridge.
- Note: you can discard the extra sauce if there is any. I found that adding more sweet to the sprouts wasn't a good idea so I threw it away. But if you feel like splurging, drizzle the leftover sauce onto the cooked sprouts! It's gonna be delicious either way.