Sriracha Brussels Sprouts Recipes

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CRISPY PORK CHOPS WITH SRIRACHA BRUSSELS SPROUTS



Crispy Pork Chops with Sriracha Brussels Sprouts image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound Brussels sprouts, trimmed and halved (or quartered if large)
1 small red onion, halved and sliced 1/2 inch thick
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 tablespoon apple cider vinegar
4 teaspoons honey
1 teaspoon Sriracha
4 boneless center-cut pork chops (3/4 inch thick; about 1 1/4 pounds)
2 tablespoons dijon mustard
6 tablespoons panko breadcrumbs
2 tablespoons finely chopped fresh parsley

Steps:

  • Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts and red onion in a large bowl with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet in a single layer and roast, without stirring, until tender and charred in spots, 20 to 25 minutes.
  • Meanwhile, whisk the vinegar, honey, Sriracha and a pinch of salt in a large bowl. Set aside.
  • Season the pork chops with salt and pepper and brush the mustard on both sides. Toss the panko with 1 tablespoon parsley, a pinch of salt and a few grinds of pepper on a plate. Press both sides of the pork chops in the mixture to evenly coat. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. (Reduce the heat to medium if the crust gets too dark.)
  • Add the roasted vegetables to the honey-Sriracha sauce and toss to coat. Serve with the pork chops. Sprinkle with the remaining 1 tablespoon parsley.

ROASTED BRUSSELS SPROUTS WITH SRIRACHA AIOLI



Roasted Brussels Sprouts with Sriracha Aioli image

This Sriracha Brussels sprouts recipe constantly surprises you-it's crispy, easy to eat and totally sharable, yet it's a vegetable! The recipe is also gluten-free, dairy-free and paleo, and it can be vegan if you use vegan mayo. -Molly Winsten, Brookline, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 servings

Number Of Ingredients 8

1 pound fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 to 4 teaspoons Sriracha chili sauce, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup mayonnaise
2 teaspoons lime juice
1 tablespoon lemon juice

Steps:

  • Preheat oven to 425°. Place Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 teaspoon chili sauce; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast until crispy, about 20-25 minutes., Meanwhile, mix mayonnaise, lime juice, and the remaining 1-3 teaspoons chili sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle lemon juice over Brussels sprouts before serving with the aioli.

Nutrition Facts : Calories 146 calories, Fat 14g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 310mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

SRIRACHA HONEY BRUSSELS SPROUTS



Sriracha Honey Brussels Sprouts image

Healthy and full of flavor, sriracha honey Brussels sprouts are crispy and coated with a delicious sweet and spicy sauce. Perfect side dish for any meal! Top with a drizzle of sriracha sauce if desired.

Provided by Bites of Flavor

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 35m

Yield 2

Number Of Ingredients 8

nonfat cooking spray
1 pound Brussels sprouts, trimmed and cut in half
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1 teaspoon red pepper flakes
1 tablespoon honey
1 ½ teaspoons sriracha sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
  • Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet.
  • Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
  • Mix honey and Sriracha sauce together in a small bowl until combined.
  • Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 30.9 g, Fat 7.9 g, Fiber 9.5 g, Protein 8 g, SaturatedFat 1.1 g, Sodium 1188.3 mg, Sugar 13.8 g

ROASTED BRUSSELS SPROUTS WITH SRIRACHA, LIME AND HONEY



Roasted Brussels Sprouts With Sriracha, Lime and Honey image

Make and share this Roasted Brussels Sprouts With Sriracha, Lime and Honey recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb Brussels sprout, trimmed and halved
1/2 teaspoon coarse sea salt (less if using table salt)
1 tablespoon olive oil
1 tablespoon sriracha asian garlic sauce
1 tablespoon honey (or more to taste)
1 tablespoon lime juice

Steps:

  • Preheat the oven to 425 degrees.
  • In a large bowl toss the sprouts with the oil and salt to coat. Pour out onto a baking sheet, turning the sprouts onto their cut half so it becomes nice and brown.
  • Place into the hot oven. Cook until caramelized, about 20 - 25 minutes.
  • Meanwhile whisk together the sriracha, honey and lime together. When the sprouts are cooked, toss with the prepared Siracha mixture until thoroughly coated. Serve immediately.

Nutrition Facts : Calories 175.2, Fat 7.9, SaturatedFat 1.2, Sodium 629.8, Carbohydrate 25.4, Fiber 6, Sugar 12.7, Protein 5.8

SOY AND SRIRACHA GLAZED BRUSSELS SPROUTS



Soy and Sriracha Glazed Brussels Sprouts image

Make and share this Soy and Sriracha Glazed Brussels Sprouts recipe from Food.com.

Provided by sofie-a-toast

Categories     Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb Brussels sprout
3 tablespoons olive oil
2 tablespoons lows sodium soy sauce
1 tablespoon sriracha sauce
1 1/2 teaspoons Dijon mustard
1/2 teaspoon ground ginger
1 teaspoon chopped garlic
sesame seeds (optional)

Steps:

  • Trim sprouts and then cut in half lengthwise.
  • Whisk together olive oil, soy sauce, Sriracha, mustard, ginger and garlic powder until well blended. Place Brussels sprouts in mixture and let sit for 3 to 6 minutes.
  • Preheat a large stovetop pan over medium high heat. Once heated, place Brussels sprouts and sauce in the pan, flat side down, pouring any sauce over sprouts. Cook for about 7 to 9 minutes or until bottoms are browned. Stir sprouts around, cooking for about 5 more minutes or until they are tender when poked with a fork.
  • Sprinkle with sesame seeds when serving.

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