Sriracha Roasted Brussels Sprouts
We roast a lot of vegetables in the cooler months. Everything dumped onto one large sheet pan, almost any number of spice combinations, and then you just leave them alone. I am all for minimal hands on time these days while trying to keep both kids happy before dinner. I've watched a couple episodes of Cooked on Netflix lately and am so intrigued by Michael Pollans' research about how the world eats - how our tendencies with food and cooking have changed so much over time. He had a statistic that said Americans spend an average of twelve minutes a day preparing food to eat. Twelve! I realize I cook for work and you read food blogs so we'd lie on the upper end of the test group because of that, but no wonder there is more obesity and diabetes than ever before. I get that time is limited. It is an era where most households have two working adults, everyone is tired, fresh produce is more expensive than a frozen dinner, so why would someone choose to cook when it's cheaper and faster and more simple not to? But as a proponent of fresh, real foods, I can argue the case for roasted vegetables on even our busiest of days. A recipe like this that calls for 5 minutes of hands on time and 25 minutes in the oven and could pair with a number or proteins or some quick cooking whole grains. I've made the habit of cooking nearly twice what we eat at one meal so I can repurpose the leftovers which helps save time foranother evening. I really want to start meal planning but I am not there yet. Believe me, we pick up burritos and order pizza in between too, but I hope our food culture swings back stronger towards making more food. I really think cooking this simply is a easy enough to prioritize for the sake of health. We're getting persuaded to believe cooking is too hard, but is it? Preach it, Michael! Anyway. I like the show.
I created this recipe for Sriracha Roasted Brussels in working with Electrolux and their blog Live.Love.Lux. You can also find the recipe on their site.
I have a recipe for a homemade sriracha in Bowl + Spoon (ps. that's a really great price) if you have extra time on your hands or I like the Trader Joes or Sky Valley brands which don't have all the junk in them.
I use a little rice wine vinegar when roasting root vegetables, as their natural sweetness appreciates the subtle brightness. – Sara
1 1/4 lb. Brussels sprouts
2 Tbsp toasted sesame oil
1 Tbsp Sriracha sauce
1 1/2 Tbsp rice vinegar
1 Tbsp honey
1/2 tsp sea salt, to taste
2 Tbsp toasted sesame seeds
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or use a large, well-seasoned cast iron pan.
- Trim and halve the Brussels sprouts or quarter the larger ones.
- In a large mixing bowl, whisk together the sesame oil, Sriracha sauce, vinegar, honey and salt. Add the Brussels sprouts and toss to coat. Sprinkle them with salt and toss again.
- Put them in a cast iron pan or roasting sheet and bake in the upper third of the oven, stirring halfway through, until the edges are browned and they are tender throughout, 25-35 minutes.
- Taste for seasoning, sprinkle the toasted sesame seeds and serve warm.