I’ve caught the meal prepping bug.
My work from home lifestyle is great on so many levels, but I find that it’s SO easy to forget to eat lunch. This isn’t good. Hanger isn’t cute, especially my hanger. It’s usually outfitted with a scowl and tears. This is not the face that my husband likes to come home to. Ol’ Scowly Tears. No. I do not like that nickname. Let’s prevent that from becoming a thing.
So, I took things into my own hands, put on my big girl apron, and began to take time to prep things that are easy to grab, go, and stuff in face. I actually wrote an entire article about this over at The Kitchn. If you wanna take a peek into my virtual lunchbox and get some meal prep tips head on over to this post.
These spicy and sweet little miracles happened yesterday. They were a bi-product of me trying to get creative with my roasted veggies. I love a sweet and spicy combination. It’s the culinary equivalent of good girl meets bad boy–good girl then gets covered in hot sauce. What?! Why do I always feel the need to liken food to people? I dunno. It runs deep. Remember that entire movie I pitched about Peanut Butter and Chocolate when I baked you those cookies? Ugh. I would stop if I could, but I just can’t. If it makes you feel better, I’m just as confused as you are.
I will warn you that if you don’t like spicy food, you are most likely not going to like these. Also, if you don’t like brussels sprouts you most likely won’t like these. However if you just *think* you don’t like brussels sprouts because you remember them to be tiny little hell cabbages from your childhood, I implore you to give them another go. You can start with this recipe (if you like a lil’ heat) or you could make these One-Pan Roasted Chicken Legs With Brussels Sprouts. Or, perhaps shred them and make this salad (it totally has bacon in it)! If you still hate them afterwards you can write me a strongly-worded email. Be gentle.
Until then, let’s make these three ingredient little beauties. Ready to spice up your life? Warning: if you click on that link be prepared for The Spice Girls #NotSorry
Maple + Sriracha Brussels Sprouts
- 1 pound of brussels sprouts (about 20 sprouts)
- 3 tablespoons maple syrup
- 1 tablespoon sriracha
- Preheat your oven to 400 degrees. Line a baking sheet with tinfoil and spray it with a little bit of olive oil spray (or other cooking spray you have on hand) then set it aside.
- Chop all of your brussels sprouts in half and put them in a mixing bowl. In a separate bowl combine your maple syrup and sriracha and whisk them together well. Pour this mixture over your brussels sprouts and toss thoroughly to coat.
- Pour out your sprouts onto your lined baking sheet and spread them out evenly. Bake for 30-40 minutes or until your sprouts are tender on the inside and crispy on the outside.
- Serve and enjoy!
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Even in the oven for 25 minutes they burned to a crisp… Don’t really know where the disconnect is here.
I’m sorry to hear that Jenny. Sounds like your oven is running a bit hotter than mine. If you try it again cut the time in half and check them halfway through.
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