Happy Wednesday friends! Anyone else feel like the time between Thanksgiving and Christmas is one big blur? It goes by way too fast! I’ve been testing out several recipes for my Christmas day menu. Where are my Brussels Sprouts lovers at? This week I’m sharing an easy side dish recipe for Sriracha Maple Brussels Sprouts. Sweet, spice and everything nice!
But first, let’s take a look at some of my favorite eats from last week!
It has been ages since I made pancakes! This was Pumpkin Spice Birch Benders Pancake and Waffle mix. I always add a few tablespoons of pumpkin puree for extra fluff factor! Apple Pie filling was my topping of choice with lots of maple syrup and cinnamon!
It has been ages since I had one of the Peanut Butter Bia bars! I had two tucked away in the refrigerator and forgotten about them! These taste just like peanut butter fudge. Definitely time to reorder more!
Remember those frozen pizza bagel bites you enjoyed as a kid! This is the “adult” version! I used Trader Joe’s pretzel bagels, pizza sauce, mozzarella cheese and turkey bacon! Bake at 425 degrees until good and melty! So delicious!
Sweet and spicy! These Sriracha Maple Glazed Brussels Sprouts are the perfect addition to your holiday table!
Crispy, sweet and tender freshly roasted sprouts are such a treat on their own. Pair them with Sriracha and wow! It’s spicy tangy flavor is a great compliment to any vegetable. Try this recipe on anyone who claims to dislike Brussels Sprouts and I guarantee that you will change their mind! Enjoy!
- 1 pound brussels sprouts, cleaned and halved
- 1 TBS olive oil
- 2 TBS maple syrup
- 1.5 tsp. sriracha sauce
- ¼ cup low sugar dried cranberries
- Himalayan Sea Salt, to taste
- Preheat oven to 400 degrees.
- Place your cleaned and halved Brussels sprouts into a medium sized bowl.
- Add olive oil and mix gently with your hands until well coated.
- Place the sprouts onto a rimmed nonstick pan.
- Sprinkle with Himalayan sea salt.
- Bake for 25-30 minutes, stirring about half way through. Sprouts are done when they are slightly crispy on the edges.
- In a small bowl, combine the maple syrup,sriracha and a pinch or two of sea salt.
- Remove the Brussels sprouts from the oven and transfer them to one large or two small serving dishes.
- Drizzle the sauce on top and toss lightly to coat.
- Add some dried cranberries for sweetness and color!
Another winner from Blue Apron! Once again, the ingredients were super fresh and the turkey they sent made two nice size portions. Easy to follow directions for the Yukon mashed potatoes and yes,more Brussels Sprouts! The cranberry sauce was sweet and spicy with a kick from the apple cider vinegar.
That’s it for this week’s round up! See you back here on Friday!