I grew up hating brussels sprouts. Or at least I thought I did. My mom wasn’t a huge fan, so it wasn’t really a star item on the menu around our house. I really didn’t try them for the first time until I was an adult and imagine my very pleasant surprise when I found out they were actually pretty tasty roasted right out of the oven. It is because of brussels sprouts and broccoli that I briefly became obsessed with roasting all the things.
Fast forward to now and this #momlife doesn’t always allow time to roast a side dish for dinner, mainly because I have to wait for the oven to heat to a pretty high temp for it to be effective. I wanted something equally as tasty that could be thrown together in a pan and on my plate in about 10 min or less. After several variations, this sprout recipe is the final product and it is no less than spectacular. They are cooked just until tender and then quickly carmelized with a delicious creamy sriracha honey sauce that makes you want to lick your plate clean. Seriously, I was scraping the last of the sauce directly off the pan before my husband did the dishes. So basically, I got to make a mess, eat some amazing sprouts and then walk away to do something NOT having to do with dishes. There is no better kitchen victory.
After doing some research, it seems that a large number of people hate brussels sprouts because well, they really can taste gross. It all comes down to preparation. The little green veggies need to cook just to the point of tenderness and then get them away from the heat. When overcooked, they tend to become super mushy and have more of a sulfur-like taste. Yuck. No wonder they have such a bad reputation! With these pan seared brussels sprouts, they are best cooked just until a nice dark green color appears and they are slightly tender when poked with a fork. Finishing them in a sauce that is sweet will help cut any bitterness that might still rear it’s ugly head. Plus, ummm, it has sriracha – which is everything. I also love it in these awesome BAHN MI TACOS WITH SRIRACHA MAYO. IMO, you add honey and sriracha to anything and you just made gold!
With much love from my table to yours,
Sauteed Brussels Sprouts with Sriracha Honey Glaze
Not a fan of brussels sprouts? You will be after trying these pan seared veggies caramelized in a delicious sriracha honey glaze. Perfect side dish for the holidays or any weeknight meal!
Cut the ends off brussels sprouts and cut them in half. Slice red onion into thin half moons. Heat a large cast iron or non-stick skillet over medium-high heat. Add 1 tsp coconut oil. Saute onion 2-3 minutes or until onion begins to soften and caramelize. Add brussels sprouts, salt, and pepper. Cook until sprouts begin to brown and stick a little to the pan about 4-5 minutes. While sprouts are cooking, combine veganaise, honey or agave, and sriracha together in a bowl and set aside. Add 1/3 cup water to pan to steam sprouts. Cook for another minute or until water absorbs. When brussels sprouts have started to soften (not mushy...don't overcook or they will taste bitter!) add sauce, stir and turn off heat, but leave on the burner for another minute. Serve warm and enjoy!