Anything goes good with Sriracha. Including brussel sprouts!
For some, Sriracha is a serious staple. While others might not as hot about the Thai chili paste, I think we can all agree that covering slathering brussel sprouts with a Sriracha and Balsamic Vinegar is absolutely brilliant. And if you don’t agree now, just try the recipe. We’ll have you converted to our spicy way of thinking in no time.
Brussel Sprouts with Sriracha and Balsamic Vinegar
1 pound brussel sprouts, trimmed & sliced in half
1/4 cup extra virgin olive oil
¼ cup balsamic vinegar
2-3 tablespoons of Balsamic
1 tablespoon Sriracha
sea salt and fresh ground pepper to taste
Preheat the oven to 425 degrees.
In a medium size bowl add sliced brussel sprouts and toss with olive oil, salt and pepper.
Place on rimmed baking sheet and spread in even layer. Roast for 15 minutes.
In a small mixing bowl, combine balsamic vinegar with Sriracha. Taste for spiciness, add mixture to brussel sprouts toss thoroughly and roast for another 15 minutes.
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