The kids will eat their veggies when you serve roasted Brussels sprouts
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Brooklyn Bar Brussels Sprouts
(adapted from Food52.com)
Serves 2-4 as a side or snack
1 pound Brussels sprouts
1 teaspoon (or to taste) Asian chile sauce (I used Sriracha)
3 tablespoons honey
Juice of 1 large lime
Olive oil, about 3 tablespoons
Preheat the oven to 400°.
Trim the stem ends of the sprouts and quarter them, pulling off any leaves that come off easily and placing them in a medium bowl with the quartered sprouts.
Drizzle the sprouts with two tablespoons of olive oil and a few generous pinches of salt. Toss until well-coated, adding another tablespoon or two of oil if needed. Spread evenly on a rimmed shallow baking pan and set in the oven to roast for 4 minutes.
In a small bowl, whisk together the chile sauce, honey and lime juice. Taste and add more chile sauce or honey if you like.
Check the sprouts, shaking the pan and moving them around to cook evenly. Give them another 3-4 minutes, or more if needed. You want lots of tasty browned bits, but not full-on burning.
When the sprouts are browned and tender, take them out of the oven and slide them into a serving bowl. Pour in the sauce, and toss to coat. Serve immediately, as soon as the sprouts have cooled enough to eat.