Get ready to transform the most misunderstood vegetable into a culinary masterpiece that will have your taste buds dancing with joy! These Agave Sriracha Brussels Sprouts are not just a side dish – they're a flavor explosion that combines sweet, spicy, and crispy in one irresistible bite. Whether you're a Brussels sprouts skeptic or a die-hard fan, this recipe will revolutionize the way you think about these little green gems, turning them from boring to absolutely extraordinary.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 2 tablespoons agave syrup
- 1 tablespoon Sriracha sauce
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Thoroughly wash the Brussels sprouts and pat them completely dry with paper towels. Trim off any discolored outer leaves and slice each sprout in half lengthwise, ensuring they are similar in size for even roasting.
- In a large mixing bowl, whisk together olive oil, agave syrup, and Sriracha sauce until well combined. The mixture should create a glossy, slightly thick glaze.
- Add the halved Brussels sprouts to the bowl and toss gently, ensuring each sprout is evenly coated with the agave-Sriracha mixture. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet, making sure they are in a single layer with some space between each sprout. This allows them to caramelize and roast properly.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, rotating the pan halfway through cooking to ensure even browning.
- The Brussels sprouts are done when they are deeply golden brown, crispy on the edges, and tender when pierced with a fork. The agave glaze will have caramelized, creating a sweet and spicy coating.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving platter and serve immediately while hot and crispy.
Tips
- Drying is Key: Make sure to thoroughly pat your Brussels sprouts dry before roasting. Excess moisture prevents proper caramelization and crispy edges.
- Cut-Side Down: Always place the sprouts cut-side down on the baking sheet. This ensures maximum surface area for browning and creates those irresistible crispy edges.
- Don't Overcrowd: Give your sprouts breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, which means goodbye crispy texture!
- Adjust Spice Level: Customize the Sriracha amount to match your heat tolerance. Start with less and add more if you're feeling adventurous.
- Fresh is Best: Use fresh Brussels sprouts for the most vibrant flavor and best texture. Look for firm, bright green sprouts with tight leaves.
- Serve Immediately: These sprouts are at their absolute best when served hot and fresh out of the oven. The crispy edges and glossy glaze are most pronounced right after cooking.
Nutrition Facts
Calories: 108kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 0mg
