Brussels Sprouts with a Kick

I’m lucky because my parents aren’t picky eaters, and they raised my brothers and me to be the same when it came to food. You eat what’s served, whether it’s dark green, bright red, brown, yellow, or purple. However, there were a few food items that I knew my parents disdained, and for my dad, Brussels sprouts topped the list.

So for the longest time, I was afraid of cooking Brussels sprouts. Since they’re a food I didn’t really grow up eating, I wasn’t even sure I would like them. That is, until Clinton and I went to dinner at a friend’s apartment and our lovely hosts completely blew me away with this yummy veggie that I never knew had so much potential. So, Dad, I think I found a recipe for Brussels sprouts that I think even you would like.

The trick: Sriracha.

They're a little spicy, a little crispy, and extremely healthy and delicious.

What you’ll need (makes 2 servings):
1 lb Brussels sprouts
2 tbsp olive oil
1 tbsp Sriracha
Salt and pepper to taste

What you’ll need to do:

First, preheat your oven to 400 degrees. Then start slicing off the nub-like stem at the bottom of your Brussels sprouts, and then slice the Brussels sprouts in half.

As I slice, I throw the sprouts directly in the baking dish.

After all the Brussels sprouts are in your dish, drizzle with the olive oil, Sriracha, and salt and pepper to taste, then mix with your fingers to get the Brussels sprouts completely covered.

I use about 1 tbsp of Sriracha, but I'm sensitive to spicy. The more spice you like, the more Sriracha you should glob on.

Cover your baking dish and stick it in the oven for about 30 minutes. And that’s it! While it cooks, sit back and relax, or even make a yummy main course to go with it (see my post on chicken, as an example). It’s a super easy recipe that requires very little babysitting. What you’re left with is a super healthy, simple, and delicious side dish that’s great with any meal.

Pictured here with a baked potato, recipe to come!