Sriracha Lemon Roasted Brussels Sprouts – a delicious recipe with Brussels, hot chili paste, lemon, extra virgin olive oil, salt, cracked black pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Begin by preheating your oven to 400 degrees F.
2
Wash your sprouts and then dry them with a paper towel.
3
Slice off the ends and then slice them in half, lengthwise.
4
Toss them with a few tablespoons of olive oil (enough to lightly coat them evenly) and sprinkle with salt and freshly cracked black pepper.
5
Place the sprouts face down on a baking sheet (this helps gives them that evenly distributed, gorgeously caramelized, and slightly burnt look).
6
Place the tray into the oven for about 35-40 minutes or until the loose leaves become crispy and the insides of the brussels are tender. Using a spatula, turn them about halfway through the cooking process.
7
Drizzle the roasted sprouts with lemon and some Sriracha upon taking them out of the oven. Serve immediately. A sprinkle of red pepper flakes adds additional heat - if you can take it.
8
For a pictorial guide to making these sprouts, please visit fieldhousekitchen.com!
446
kcal
Calories
50
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 bushel Brussels sprout, 1 tablespoon hot chili paste, 1/2 lemon, 2 -3 tablespoons extra virgin olive oil, and more.
Yes, Sriracha Lemon Roasted Brussels Sprouts falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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