Spicy Honey-Lime Brussels Sprouts
Elevate your vegetable game with these Spicy Honey-Lime Brussels Sprouts! This vibrant dish combines the crispy, rich flavors of pan-fried Brussels sprouts with a sweet and spicy sriracha-honey glaze. Perfectly balanced with zesty lime juice, this recipe is not only quick to prepare but also brings a delightful twist to a classic vegetable. Ideal for a main or side dish, these Brussels sprouts will have everyone coming back for seconds, and they're a great addition to any table, whether it be a weeknight dinner or a festive gathering.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Brussels sprouts
1 lb (Trimmed and halved)
Sriracha sauce
1 tablespoon (To taste)
Honey
3 tablespoons (Liquid)
Lime juice
1 tablespoon (Freshly squeezed)
Salt
to taste (For seasoning)
Olive oil
for frying (Generous amount (about 1/4 cup))
Instructions
1
Begin by trimming the stem ends of the Brussels sprouts and slicing each one in half. Reserve any loose leaves for frying.
2
In a mixing bowl, combine the sriracha, honey, and lime juice. Whisk together until well blended. Taste the mixture and adjust the sweetness or spiciness to your liking by adding more sriracha or honey, then set aside.
3
Heat a large skillet over medium-high heat and add a generous amount of olive oil—approximately 1/4 cup should do. Once the oil is shimmering, carefully add the halved Brussels sprouts to the skillet, ensuring not to overcrowd them. Pan-fry for about 6-8 minutes, or until the sprouts are golden brown and crispy, stirring occasionally for even cooking.
4
Season the Brussels sprouts with a pinch of salt during the cooking process to enhance their natural flavor. Once they reach a deep golden-brown color, remove them from the skillet and transfer to a medium bowl.
5
Pour the prepared sriracha-honey-lime sauce over the hot Brussels sprouts and toss gently until they're evenly coated. Taste and adjust seasoning if necessary.
6
Serve warm as a delicious side dish or main event and enjoy the delightful fusion of sweet, spicy, and tangy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Honey-Lime Brussels Sprouts?
This is a vibrant side or main dish featuring pan-fried Brussels sprouts tossed in a sweet and spicy glaze made of sriracha, honey, and lime.
What are the main ingredients for this recipe?
The main ingredients include 1 lb of Brussels sprouts, sriracha sauce, honey, fresh lime juice, salt, and olive oil.
How should I prepare the Brussels sprouts?
Trim the stem ends and slice each Brussels sprout in half before cooking.
Should I discard the loose leaves that fall off?
No, you should reserve any loose leaves to fry along with the halves as they become extra crispy.
How do I make the sriracha-honey-lime glaze?
Whisk together sriracha, honey, and lime juice in a mixing bowl until well blended.
Can I adjust the spice level of the sauce?
Yes, you can taste the mixture and add more sriracha for more heat or more honey for more sweetness.
What is the best way to cook the sprouts?
Pan-fry them in a large skillet with olive oil over medium-high heat.
How much olive oil is needed for frying?
You should use a generous amount of olive oil, approximately 1/4 cup.
How long does it take to pan-fry the sprouts?
It takes about 6 to 8 minutes for the Brussels sprouts to become golden brown and crispy.
Should I stir the sprouts while they fry?
Yes, stir them occasionally to ensure they cook evenly and brown on all sides.
When should I add salt to the dish?
Season the Brussels sprouts with a pinch of salt while they are pan-frying in the skillet.
When do I apply the sauce?
Once the sprouts are deep golden-brown and crispy, remove them from the skillet and toss them with the sauce in a separate bowl.
Can I serve these sprouts as a main dish?
Yes, they are ideal as either a flavorful side dish or a light main course.
Is this recipe considered quick to prepare?
Yes, with only 6 to 8 minutes of cooking time, it is a very fast and easy recipe.
Is this dish gluten-free?
Yes, the ingredients listed (sprouts, sriracha, honey, lime, salt, and olive oil) are naturally gluten-free.
How can I make this recipe vegan?
To make it vegan, you can substitute the honey with agave nectar or maple syrup.
Can I use lemon instead of lime?
While lime is recommended for its specific zesty flavor, lemon juice can be used as a substitute in a pinch.
What if I do not have sriracha?
You can use another chili-garlic sauce or a pinch of red pepper flakes, though the flavor profile will change slightly.
How do I prevent the sprouts from being soggy?
Ensure the oil is shimmering hot before adding the sprouts and do not overcrowd the skillet.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are recommended for the best texture, but if using frozen, thaw and pat them very dry first.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What is the best way to reheat these?
Reheat them in a hot skillet or oven to help maintain their crispiness; microwaving may make them soft.
Do I need to boil the sprouts before frying?
No, boiling is not necessary and may prevent them from getting properly crispy in the pan.
What should the oil look like before adding the sprouts?
The oil should be shimmering, indicating it is hot enough to sear the vegetables immediately.
How many ingredients are required?
The recipe requires 6 main ingredients plus salt.
What flavor profile does this dish have?
It features a fusion of sweet, spicy, and tangy flavors with a rich, nutty toasted finish from the sprouts.
Is this recipe suitable for a festive gathering?
Yes, its vibrant colors and sophisticated flavor make it a great addition to holiday tables or dinner parties.
Can I add other toppings?
Yes, toasted nuts, sesame seeds, or extra lime wedges would make excellent garnishes.
Should I wash the sprouts?
Yes, wash them and dry them thoroughly before trimming and halving to ensure they fry correctly.
What size should the Brussels sprouts be cut into?
Slicing them into halves is best for maximizing the surface area for browning and crispiness.