Sriracha Lemon Roasted Brussels Sprouts

Name: Sriracha Lemon Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3-4 serving(s)
Ingredients: 1 bushel Brussels sprout; 1 tablespoon hot chili paste; 1/2 lemon; 2 -3 tablespoons extra virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon cracked black pepper

Submitted by Rebecca Fieldhouse

"These are a Fieldhouse Kitchen favorite that make an appearance almost weekly alongside any main dish from beef to fish. These sprouts pack a flavorful punch with fresh lemony brightness and a spicy Sriracha kick. With just a few ingredients, you'll have a side dish that's perfect for a casual weeknight meal yet elegant enough to impress your dinner party guests."

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photo by Rebecca Fieldhouse

Ready In:: 45mins
Ingredients:: 6
Serves:: 3-4

ingredients

1 bushel Brussels sprout
1 tablespoon hot chili paste
¹⁄₂ lemon
2 -3 tablespoons extra virgin olive oil
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon cracked black pepper

directions

Begin by preheating your oven to 400 degrees F.
Wash your sprouts and then dry them with a paper towel.
Slice off the ends and then slice them in half, lengthwise.
Toss them with a few tablespoons of olive oil (enough to lightly coat them evenly) and sprinkle with salt and freshly cracked black pepper.
Place the sprouts face down on a baking sheet (this helps gives them that evenly distributed, gorgeously caramelized, and slightly burnt look).
Place the tray into the oven for about 35-40 minutes or until the loose leaves become crispy and the insides of the brussels are tender. Using a spatula, turn them about halfway through the cooking process.
Drizzle the roasted sprouts with lemon and some Sriracha upon taking them out of the oven. Serve immediately. A sprinkle of red pepper flakes adds additional heat — if you can take it.
For a pictorial guide to making these sprouts, please visit fieldhousekitchen.com!

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RECIPE SUBMITTED BY

Rebecca Fieldhouse

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1 Recipe

Hi! My name’s Rebecca. Middle name Fieldhouse. Last name only to be changed by a charming, witty guy who knows how to drive stick, split wood, grill a steak and make me laugh.   If you can only make me laugh, that’s fine… Have a seat at my table and we can work the rest out later.   When I'm not busy cooking in my own kitchen (dubbed Fieldhouse Kitchen), I'm working here at Food.com, making sure the site continues to sparkle and collecting as many great recipe ideas as possible.

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