Year of the Monkey? Nope.

2016 is absolutely shaping up to be the Year of the Brussels Sprout. (Although there was definitely a time when I thought eating a monkey sounded far more appetizing than eating Brussels Sprouts.)

(Because seriously. Mushy, boiled Brussels Sprouts? [shudder])

But then something amazing happened. People stopped boiling them to mush.

Our friends served them at NYE dinner – halved, simply roasted and seasoned under very high heat, rendering them super-caramelized and tender. And then a neighborhood friend brought them shredded-and-roasted-and-glazed to a get-together and since then, I’ve spent the last two months making up for lost time.

A photo posted by Shawnda (@shawndah) on Jan 31, 2016 at 9:29am PST

The house-favorite way is to make them like Friend #2: shredded, roasted long enough to get lots of little crispy shredded pieces, and then tossed in a sweet-sour-spicy glaze. (Although “the bacon way” comes in a very close second.)

A couple of weeks ago, I made this recipe four times on a Sunday – four pans full – and by Thursday afternoon, I was adding brussels sprouts to my shopping list again.

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Sriracha Honey Lime-Glazed Brussels Sprouts

Crispy-roasted brussels sprouts glazed with a sweet-sour-spicy mixture of honey, lime, and sriracha.

Ingredients

• 1 Tbsp olive oil
• 12 oz bag shredded brussels sprouts*
• Black pepper
• 1 Tbsp soy sauce or coconut aminos
• 1 Tbsp sriracha
• Juice of 1/2 lime
• 1 Tbsp honey
• You can also use whole sprouts, cut in half. Be sure to cook them cut side-down to make the magic happen.

Instructions

1. Preheat oven to 375 and line a baking pan with foil.
2. Place the brussels sprouts in a large zipper bag with olive oil and pepper - seal (no seriously - triple check that it is sealed) and shake to coat.
3. Spread the brussels sprouts in a single layer and roast for 20 minutes, toss, and cook another 5 minutes if you want them darker.
4. In a medium bowl, whisk together the soy, honey, lime, and sriracha. If you keep most of those ingredients in the fridge, a 10-second trip through the microwave will make mixing easier.
5. Transfer the brussels sprouts to the bowl and toss to coat with the glaze.
6. Serve warm.

Notes

Yields: Makes 3 side-servings

Source: The Brewer and The Baker

Estimated time: 30 minutes