Maple & Sriracha Glazed Roasted Brussels Sprouts

What can I say about these? The simplest, easiest way to sum these suckers up? They’re the perfect marriage of heat and sweet.

These are really, really good. If you don’t already like Brussels sprouts, then chances are either you just plain didn’t like them as a kid and you’re still hanging on to childhood food prejudices. (If it’s because your parents tried to boil them in a bag and then force feed them to you at dinner time, I can kind of get it) Or, you actually just don’t like them, in which case I think you might be crazy and we probably can’t be friends. But if you do like Brussels sprouts or if you’re feeling adventurous and want to give them a try, which you totally should by the way, then you should definitely try this recipe. Roasting the Brussels sprouts gets rid of any bitterness or bite they may have had and brings out that great caramelized, slightly nutty flavor, and the glaze is that perfect union of spicy and sweet.

The sons like Brussel sprouts. The sons even ask to have them for dinner. What can I say? My boys are weird. Weirdly awesome!

Now, go eat your Brussels sprouts! After all they’re good for you. Which is a plus, since you’re not going to be able to stop at just one or two.

Bonus: this recipe easily doubles! I love getting the 2 lb bags of sprouts from Costco.

Maple & Sriracha Glazed Roasted Brussels Sprouts

 Maple & Sriracha Glazed Roasted Brussels Sprouts

recipe adapted from So Let’s Hang Out

1 pound of Brussels sprouts (about 20 sprouts)
3 tablespoons maple syrup
1/2 tablespoon Sriracha, or if you’re looking to really spice it up, more to taste

 Directions

1. Line a baking sheet with tinfoil and lightly coat it with cooking spray, and then set it aside.
2. Wash your sprouts, and then chop all of your sprouts in half and put them in a large mixing bowl. In a separate bowl combine the syrup and Sriracha and stirring until combined. Pour it over your sprouts and toss to coat. 3. Make sure no sprout is left behind un-coated.
4. Pour out your sprouts onto your lined baking sheet and spread them out evenly. Bake at 400 degrees for 30-40 minutes or until your sprouts are tender on the inside and crispy on the outside.
5. Serve and enjoy!

Are you weirdly awesome like the sons? Do you crave Brussels sprouts or a similar flavor combo of heat and sweet? Check out these other equally awesome dishes:

4 Sons 'R' Us: Sriracha Broccoli

Sriracha Broccoli

Crispy Asian Brussel Sprouts

Crispy Asian Brussels Sprouts 

4 Sons 'R' Us: Sauteed Lemon Garlic Brussel Sprouts

Sauteed Lemon Garlic Brussels Sprouts

Crispy Asian Glazed Brussels Sprouts

Didn’t think sprouts were for you? Crispy, caramelized Brussels sprouts are tossed in a sweet and slightly spicy Asian glaze for the ultimate side dish. After one taste of these Crispy Asian Glazed Brussels Sprouts, you’ll be shocked at how good those old fashioned veggies can actually taste.

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Sous Chef Sunday: Fast & Easy Refrigerator Pickles

The sons have a love hate relationship with pickles. They either love them, or hate them. They’re firmly, and equally, entrenched on their sides with two for and two against. The hubs and I bolster each side with him against their salty, briny taste and me all for it! I’ve always got a family size jar in the fridge just for when one of us needs a pickled fix. Then I got a deal this summer from our local farmers market that resulted in us getting several pounds of free cucumbers. I couldn’t let those beauties go to waste, but wasn’t looking for anything in-depth that involved pectin and canning. THEN, Pinterest (the all-knowing entity that always seems to show me whatever recipe I need just when I need it) pops of with an easy, refrigerator version. Say whaa?! The pickle-loving sons (1 & 3) and I immediately set to work. Three days later we were busy crunching down on the fruits pickles of our labor.

I know there are usually two types of pickle people:  bread and butter or dill pickle people. Us? We are firmly on the dill side so these are nice and briny and salty and dilly and delicious! These, again let me stress easy, dill and garlic refrigerator pickles are so crisp and full of flavor – I promise if you make them, you’ll never want to buy a jar at the store again! Enjoy these pickles with a sandwich, in salads, on top of hamburgers, or by themselves as they make a super healthy and easy homemade snack.

Easy Refrigerator Pickles

  Easy Fridge Pickles

recipe adapted from All Recipes

1 1/4 cups white vinegar
3 and 1/2 cups water
1 tablespoon sugar
1 tablespoon sea salt
2 cloves of garlic
2 heads of dill weed
peppercorns, to taste, but about 20 per jar
4 cups cucumbers, or about 3-4 average sized cucumbers

Directions

1. Cut cucumbers into spears or slices. We typically do jars of both.
2. Combine water, salt, sugar, and vinegar in a saucepan and bring to a boil on the stove. After it starts boiling, remove from heat and let cool completely.
3. Place cucumbers, dill, and garlic in one large glass jar or several small jars. Get as many pickles into your jars as you can without crushing any of them.
4. Pour cooled liquid in jars and seal and refrigerate for 3 days. They should last about a month in the fridge.

 

Shared at the Weekend Potluck Party

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Zucchini & Summer squash au gratin is to Summer, what the classic potato au gratin is to Winter. This baked casserole recipe features layers of tender sliced zucchini and yellow squash baked in a rich cream sauce with a golden brown layer of tangy cheese on top. It’s a must have side dish at any Southern summer supper.

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