Just in time for Valentine’s Day – a brussels sprouts recipe sure to set your valentine’s heart (and libido) on fire.
Ohhh, Brussels Sprouts – the brassica that I adore that everyone else seemingly hates. I have often wondered why that is the case, and my only guess is – my mom never made me eat them as a kid. I had to eat other things I didn’t like, but bland and gross boiled brussels weren’t one of them. So, I had no veggie-induced PTSD to contend with when I started eating them as an adult. And, man, do I LOVE brussels sprouts – especially roasted. I have a few different ways that I love to make them, but this recipe is super easy. It is a flavor powerhouse – sweet honey, tangy lime, spicy sriracha, and the savory umami of miso working together to bring out the best in one tiny little cruciferous vegetable. Go ahead, make it for your date on Friday and see if the brussels aren’t the only thing that sprout. (wink)
* a note on selecting brussels sprouts: it may be tempting to have the mindset of “bigger is better” when selecting them. Don’t. I’ve found that brussels are the best when they are small, with tightly closed buds. I spend a fair amount of time sifting through bins at the farmers market, searching for the smallest sprouts possible. The tight leaves indicate freshness, and they will roast more quickly when they are smaller.
- 1 lb. Brussels Sprouts (ends trimmed, and halved)
- 1 Tbsp + 1 tsp Sweet white miso
- 2 Tbsp raw honey
- 2 Tbsp lime juice
- 2 tsp sriracha
- 2 TBSP grapeseed oil
- kosher salt
- sesame seeds (optional)
Preheat oven to 375°. Line a baking sheet with tin foil. In a medium size bowl, combine the honey, miso, lime, and sriracha. (Mix well to ensure that honey has completely dissolved). Add in the brussels, and toss until they are evenly coated. Distribute brussels evenly on baking sheet. Drizzle with grapeseed oil, and sprinkle generously with salt (and sesame seeds, if you’re into them). Place in the oven and roast for approx 15-18 minutes, shaking pan midway through, until they appear browned and crispy on the outside.(If you have small brussels they will roast quickly, so check on them frequently). Serve hot…..and then expect things to get hotter.