Sweet & Spicy Brussel Sprouts

I normally make roasted brussel sprouts with the pre-reduced balsamic syrup from the store, but I didn’t have any on hand. The previous night, I reduced the balsamic myself for our favorite roasted asparagus, but it just didn’t give us the sweetness that the pre-reduced balsamic does. I need to work on that recipe, but for now, I am happy to tell you about these new sweet and spicy brussel sprouts that I adapted from thefoodnetwork.com. They were so good!! We all really liked them and these are going on my regular Brussel sprout rotation. They are a little sweet, but have a little kick too. I used a jalapeno bacon in these because that is what I had on hand, but any bacon would work and even these cute little bacon bits would work too.

Sweet & Spicy Brussel Sprouts

Ingredients

• 2 pounds Brussel sprouts, sliced either in halves of quarters, depending on size
• 2 tablespoons-ish extra virgin olive oil
• course Celtic sea salt and ground pepper for sprinkling
• 3 tablespoons honey plus more to taste
• 2 tablespoons coconut aminos
• 2 teaspoons sesame oil
• 2 teaspoons Siracha (Yellow Bird Organic Siracha is so good and has clean ingredients)
• 3 tablespoons lime juice, bottled or juice of 2 limes
• 3ish slices bacon, chopped finely, or 1 cup-ish bacon bits (pictured above)
• 4 tablespoons chopped green onion
• 1/4 cup chopped cilantro

Directions

Preheat oven to 400 degrees.

Line a cookie sheet with parchment paper.

Slice brussel sprouts in halves or quarters and place on cookie sheet.

Drizzle with olive oil and sprinkle with salt and pepper.

Mix to coat.

If bacon is not yet cooked, slide brussel sprouts to side (trying not to overlap) and add bacon to the cookie sheet.

Bake brussel sprouts (and bacon)for 20 minutes or until crispy and done. I like my Brussels a little crispy and charred. Check bacon periodically and if it is done, remove from oven, chop and set aside. Thick bacon will take about 20 minutes in the oven, but the thinner bacon will take less time.

While brussel sprouts are roasting, mix the sauce.

Whisk honey, coconut aminos, sriracha or buffalo sauce, sesame oil and lime juice. Taste the sauce. Add honey if it is a little bitter from the lime juice.

After brussel sprouts are done, remove from oven.

In a serving bowl, mix the roasted brussel sprouts, bacon, green onions, cilantro and the sauce.

Serve warm!

Enjoy!