This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the Sriracha sauce is gluten-free.
"When you eat a lot of spicy food, you can lose your taste. When I was in India last summer, I was listening to a lot of Michael Bolton." -Jimmy Carr
The bitterness of brussels sprouts is really balanced by the salty-spicy flavor of the Sriracha sauce. It just needs a bit of sweetness and the jam brings that out in this dish with the added benefit of helping create a terrific glaze.
Check the label of your Sriracha to make sure of the sodium content. This varies widely. The USDA reports only about 50 milligrams per teaspoon, but one of the most popular, Huy Fong Foods Chili Garlic Sauce, contains 95 milligrams per teaspoon so you might have to adjust your added salt a bit to keep the flavors balanced.
Servings = 2 | Serving size =8 ounces sprouts
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes good leftovers, hot or cold.
|1 Tbsp||Sriracha sauce|
|1 Tbsp||apricot or peach jam|
|fresh ground black pepper (to taste)|
|2 tsp||olive oil|
|1 lb||Brussels sprouts (sliced in half or in quarters, lengthwise)|
Place a large skillet in the oven and preheat to 325°F.
Add the Sriracha sauce, jam, salt, and pepper in a small mixing bowl. Whisk until smooth.
When the pan is hot, add the olive oil and swirl to coat the pan.
Add the brussels sprouts and return the pan to the oven.
Roast for 20 minutes. Toss the sprouts every 4 or 5 minutes.
Toss well and add the Sriracha mixture. Toss and return the pan to the oven. Roast for 7 to 10 minutes and serve.
Serving size = 8 ounces Brussels sprouts
Servings = 2
Amount Per Serving
|Calories 113||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||-%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 16g||13%|
|Dietary Fiber 4g||15%|
|Vitamin A 5%||Vitamin C 102%|
|Calcium 4%||Iron 8%|
|Vitamin K 159 mcg||Potassium 373 mg|
|Magnesium 21 mg|