Sriracha Honey Brussel Sprouts

This dish can also be slow roasted in the oven at 375 degrees. If you choose this method, generously coat your sprouts with extra virgin olive oil in a medium size pan. Bake uncovered, stirring occasionally until they have a nice even char. The key to the perfect, even char is to let them cook slowly, if the heat is too high they will burn on the outside before the inside has a chance to tender.

Ingredients

1 pound fresh brussel sprouts (frozen will not get crispy)
1/4 cup Sriracha
1/2 tablespoon lemon juice
1/2 cup extra virgin olive oil
1 tablespoon wild flower Red Bee Honey
1/4 cup sliced almonds (optional)

Directions

Cut your brussel sprouts into halves or quarters

In a large sauce or frying pan generously coat your sprouts with extra virgin olive oil and place over low to medium heat. Allow each side to char slowly, stir occasionally

In a separate bowl combine your Sriracha, lemon juice, and honey. Mix well. (I wanted more spice with just a hint of sweetness so I used a 1:4 honey to sriracha ratio, you can add more honey if you want them less spicy and more sweet)

When the brussel sprouts are fully charred, evenly coat them in the sauce pan with your mixed sriracha honey. Allow to cook into an even glaze for 2-3 minutes

Stir in sliced almonds and serve immediately