Sriracha is definitely “in” these days. But up until this point, I hadn’t really partaken in the trend. Dave loves it and keeps it in the fridge to add to dishes all the time, but this was the first time I worked it into a meal. And oh boy, I’m sorry for being a doubter. It’s delicious, especially with the honey in this recipe! It is pictured below with a leek dish that will go up on the blog next week.
Recipe adapted from here.
1 pound brussels sprouts
1 tablespoon sriracha
3 tablespoons honey
Juice of 1 lime
Vegetable oil for frying
1. Cut the brussels sprouts in half. Pull off the loose leaves and add both the leaves and the hearts to a bowl.
2. In a bowl, mix the sriracha, honey, and lime juice. Set aside.
3. In a large pot on the stove, heat the oil over medium heat. To test if the oil is hot enough, add one brussels sprout leaf and see if it sizzles. Once the oil sizzles, add brussels sprouts to the pot in batches. Be really careful with the hot oil so that it doesn’t splatter up and burn you! I generally wear a glove (the kind you wear when removing something hot from the oven) on my hand as I drop in the veggies with a spoon into the pot, and keep my head away. Let the veggies cook for 30-60 seconds, and then remove with a slotted spoon and place them on a paper towel. Continue until they are all cooked.
4. Once all the brussels sprouts are fried, place them in a large bowl and sprinkle them with salt. Then drizzle the sauce over and gently mix them. Serve immediately.