To me, sprouts are best enjoyed “fork tender”, meaning you can pierce them with a fork easily, but they don’t flatten. Gone are the days of mushy vegetables; rejoice!
INGREDIENTS
1½ lbs brussels sprouts
4 Tbsp Gourmet Garlic Olive Oil, divided
2 Tbsp Strawberry Dark Balsamic
1 to 2 Tbsp Sriracha, to taste
Saltwest Smashed Peppercorn Sea Salt, to taste
DIRECTIONS
Preheat oven to 375°F.
Oil a baking pan with 1/2 tsp Garlic Olive Oil. Trim the base away from the brussels sprouts. In a mixing bowl, toss the sprouts with 2 Tbsp of Garlic Olive Oil until well coated. Spread sprouts (including any loose leaves) on baking pan, and sprinkle with sea salt & pepper. Place pan in the top third of oven and roast for about 15 minutes.
Meanwhile, whisk the remaining Garlic Olive Oil, Strawberry Dark Balsamic, honey and Sriracha in the mixing bowl. Put sprouts back into the mixing bowl and mix until coated, spread back on the baking sheet, saving the excess sauce for garnishing. Sprinkle with some more sea salt and pepper if you wish. Continue to roast the sprouts for 5 to 10 minutes until fork tender, but not mushy.
Transfer the sprouts to a serving dish and scrape remaining sauce from mixing bowl with a rubber spatula, drizzle over sprouts, and serve.