Smashed Maple Sriracha Brussels Sprouts
THESE CRISPY SWEET AND SPICY BRUSSELS SPROUTS WILL CONVINCE YOU TO LOVE THIS VEGGIE!
Equipment
- Stove
- Oven
Ingredients
- 14 oz Brussells Sprouts (1 lb)
- 4 tbsp Maple syrup
- 2 tbsp Sriracha
- 1 tbsp Olive oil
- 1/2 tsp Salt (for sauce) 2 tsp extra salt for the boiling water
Instructions
- Get a pot of water on the stove to start boiling, add 1-2 teaspoons of salt to the water.
- While waiting, start by cutting off the stem ends from your sprouts. You can also remove the first layer of leaves.
- Give them a quick rinse and add to the pot of now boiling water.
- Boil on medium-high heat for 12-15 minutes depending on the size of your sprouts. We want the Brussels sprouts to soften but not be fully cooked through.
- Prepare your sauce while your Brussels sprouts boil. Combine your olive oil, sriracha, maple syrup, and salt to a small bowl and whisk together until combined.
- Remove sprouts from the stove, using a strainer drain the boiling water. Take the same saucepan and fill it with cold water and add your sprouts to cold water for 1-2 minutes to cool down and stop the cooking process.
- Properly drain and dry your sprouts using paper towels or a clean kitchen cloth.
- Place your Brussells sprouts in a lined baking tray or ceramic/glass pyrex.
- Using the base of a small cup or mug, press each Brussels sprout flat. Try not to smash them to the point of breaking them, we want them smashed but intact.
- Drizzle on your sauce and place in the oven at 400°C for 25-30 minutes depending on how crispy you want them (I opted for 30 minutes).
- Note: When smashing your Brussels sprouts, if you find they are releasing water, fold up some paper towels and smash them one by one over the paper towel so that it can absorb any excess water.