Preheat oven to 425 degrees. Line a rimmed baking pan with parchment paper; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Add some sweetness and spice to your oven-roasted Brussels sprouts. We're talking Honeycrisp apples and Sriracha.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Brussels sprouts | ||
| 2 tbsp. rice wine vinegar | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 1 tbsp. shallot, finely chopped | ||
| 2 tsp. garlic, minced | ||
| ¼ tsp. kosher salt | ||
| ¼ tsp. Hy-Vee lemon-pepper seasoning | ||
| 1 tbsp. Hy-Vee salted butter | ||
| ½ Honeycrisp apple, cored and chopped | ||
| 2 tsp. Hy-Vee honey | ||
| 2 tsp. Sriracha | ||
| Black sesame seeds, for garnish |
Things To Grab
- Rimmed baking pan
- Parchment paper
- Medium bowl
- Medium saucepan
Directions
Trim and halve Brussels sprouts; transfer to a medium bowl. Combine rice wine vinegar, olive oil, shallot, garlic, kosher salt, and lemon-pepper seasoning; toss mixture with sprouts. Spread in a single layer on prepared pan. Bake for 20 minutes or until sprouts are crisp-tender, stirring halfway through.
Meanwhile, melt butter in a medium saucepan. Add apple and cook for 2 minutes. Remove from heat. Stir in honey and Sriracha. Add mixture to roasted sprouts and toss to combine. Sprinkle with black sesame seeds, if desired.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 230mg
- Total Carbohydrates: 18g
- Protein: 4g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%