Balsamic Sriracha Glazed Brussels Sprouts
These Brussels sprouts are roasted until the outside leaves are crisp and slightly charred and the insides are tender. They are then tossed in a sweet and spicy balsamic and sriracha glaze before serving. If you can buy the Brussels sprouts still attached to the stalk, don’t be intimidated - they are most likely fresher. Just cut them off the stalk with paring knife and remove any tough leaves.
1 pound Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons balsamic glaze
1 tablespoon sriracha
Preheat the oven to 400º. Peel back and separate some of the leaves from the Brussels sprouts. Toss the Brussels sprouts in the olive oil and spread in an even single layer on an aluminum-foil-lined baking sheet. Season with salt and pepper. Roast until lightly browned and soft, about 20 minutes.
In a small bowl whisk together the balsamic glaze and the sriracha until completely combined. Set aside.
Toss the roasted Brussels sprouts in the balsamic sriracha glaze and serve immediately.
*Note: If you cannot find balsamic glaze then you can make it yourself by reducing balsamic vinegar. In a small saucepan over medium heat, bring 1 cup of balsamic vinegar to a boil. Reduce the heat to medium-low and simmer until reduced to about 3 tablespoons and thick. Continue as instructed.
Photo credit: Kate Edwards Photography.