Posts, Vegan Recipes

Sriracha Brussels Sprouts

I’ve been trying to find different ways to do Brussels Sprouts and today I feel like I just found the pot of gold at the end of a rainbow. The fact that they’re vegan didn’t even turn anyone in my family away from them!

Healthy, crunchy and a little bit of heat, these Sriracha Brussels sprouts make an excellent party appetizer or side dish for any meal. 

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With only 10 ingredients and the whole dish coming together in less than 15 minutes, these are bound to be your new favorite  when you want to  snack a little on the healthier side, or even bust them out to impress dinner party guests.

Here we go!

INGREDIENTS Processed with VSCO with c1 preset

Brussels Sprouts
1 pound of Brussels Sprouts
3 Tbsp. olive oil
1 tsp. sea salt
1/2 tsp. black pepper
5 cloves of garlic, minced
Sriracha Sauce
3/4 cup vegan mayo (or regular if not vegan)
2 Tbsp. Sriracha

1/2 a lemon, juiced

pinch of sea salt and garlic powder
1 tsp. smoked paprika
1-2 tsp. maple syrup (or sweetener of your choice)
1 tsp. apple cider vinegar

 

 

INSTRUCTIONS

  • Preheat a large skillet to medium heat and cut any larger Brussels sprouts in half.
  • Add to a large mixing bowl and toss with olive oil and season with salt and pepper.
  • When the pan is hot, add a bit more olive oil, the minced garlic and  Brussels sprouts.
  • Sautée the Brussels sprouts until the outside is crispy and the inside is tender, use a fork to check (make sure the bottom is not sticking or else your skillet will be a monster to clean).

  • For serving, add vegan or regular parmesan on top and serve with Sriracha dipping sauce.
  • These will be fine as leftovers for a few days, for best results you will want to reheat in a skillet to keep the crispiness.
 I’d love to see what you come up with when trying these, so make sure to share in the comments!
xoxo, Jordyn

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