Sriracha Maple Brussels Sprouts

I am in love with Brussels sprouts. I may be cheating on heirloom tomatoes for the fall and winter, but Brussels are just so much more available to me. And they are local at that.

My love is not just a matter of convenience, oh no. I love their brightly-colored green globe beauty, their sometimes-spicy natural goodness, and their versatility in seasonal meals.

For our pre-flight lunch I decided to whip up a spicy and sweet Brussels sprouts side dish to eat with leftover meatballs.

I started with this bowl of beautiful Brussels.

I cut each in half, removing the tough bottom and cleaning off the outer leaves.

The recipe calls for just a few simple ingredients: some sort of oil (I used chili oil.), sriracha, and real maple syrup from my friend’s family farm in the Berkshires.

I simply put the cut Brussels sprouts flat side down in a pan very lightly coated with chili oil and let them cook on high for 4 minutes until they were really sizzling. Then I added about 2 teaspoons of sriracha, stirred everything together, and lowered the heat. At the very end, I drizzled on a tiny bit of maple syrup, tossing the Brussels sprouts again to make sure they were all coated. I prefer them to be cooked for just a short time, but it is certainly up to you how long you want to cook them!

Sooooo delicious! Brussels sprouts like spicy candy could turn anyone into a believer!

What is your favorite vegetable?

I am very excited to be in San Francisco for the Foodbuzz Festival. Today’s agenda includes a trip to Santa Cruz and a tasting at Bonny Doon Vineyards. Bonny Doon will be pouring wine at the Foodbuzz Festival as well. They make some fantastic wine! Have a great day everyone!