Roasted Brussel Sprouts with Honey, Sriracha & Lime

According to the ground hog we’re in for 6 more weeks of winter, sigh. So crank your ovens & continue winter veggie roasting.  This time try these brussel sprouts with a kick (sriracha, lime juice & honey). The original recipe calls for frying the individual leaves - which Itried & failed miserably in the patience department & wanting to clean up after - so I roasted them instead.

recipe adapted from: Merrill Stubbs’ Crispy Fried Brussels Sprouts with Honey and Sriracha recipe

Ingredients:

• 1 pound Brussels sprouts
• 1 tablespoon sriracha (or to taste)
• 3 tablespoons honey
• Juice of 1 large lime
• Salt
• 3 tablespoons olive oil

Make it!

1. Pre-heat your oven to 375.
2. Trim the stem end of the sprouts and gently separate the leaves with your fingers, collecting them in a large bowl. When you reach the heart of the sprout (where it's tough to pry off the remaining leaves), add the heart to the bowl with the leaves.
3. Toss prepared brussel sprouts with olive oil & salt.
4. Spread a thin layer on a sheet pan & roast for 10-15 or until the leaves re crispy & browned.  Remember to leave these in one layer & don’t overcrowd the pan otherwise they’ll steam & you’ll lose the crunch factor.
5. In a small bowl, whisk together the sriracha, honey & lime juice. Taste & add more sriracha or honey if you like. Set aside.
6. Transfer sprouts to a serving bowl. Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve immediately, before they wilt!