If you follow me on Instagram, then you know that I stays my behind in the kitchen. I’m always sharing my recipes, tips and tricks in my Instagram Stories, and I’ve gotten great feedback. It’s been highly requested that I bring recipes back to the blog, so here you go. Ask and thou shall receive. I’ll try to post a recipe at least once a month so look out for them on Sundays. I’m a Pescatarian so meat won’t be on the menu, but you’ll occasionally see meat alternatives. First up in the recipe revival, Sriracha Maple Brussel Sprouts.
There’s a restaurant chain here in NYC called Dig Inn. Dig Inn serves seasonal farm to table fare, all chipotle line style. Dig Inn’s Sriracha Maple Brussel Sprouts has been my favorite thing on the menu this Fall. This is a big deal as I used to hate Brussel Sprouts. I love the side dish so much that I decided to create a copycat recipe at home.
What you will need…
1 lb of Fresh Brussel Sprouts, halved and quartered
1 tbsp Sriracha Hot Chile Sauce
1 tbsp Maple Syrup
Heat Olive Oil in a pan and add brussel sprouts when hot, coating them well. Sprinkle the brussel sprouts with sea salt and freshly ground pepper to your desired taste. Saute until slightly crisp and golden.
Add the Sriracha Sauce and Maple Syrup, making sure all of the brussel sprouts are completely coated. Continue to saute for a few more minutes until the brussel sprouts are browning and slightly crispy.
Serve while hot. This is a side dish, so I served mine with Grilled Salmon and Pan-Roasted Sweet Potatoes…
Sriracha Maple Brussel Sprouts would make a perfect side dish for Thanksgiving Dinner.
If you saw a recipe on my Instagram Stories that you’d like to see here just let me know in the comments. Enjoy!