Roasted Sweet Chili Brussels Sprouts

I could dip almost anything in Thai sweet chili sauce. This is a super simple, but delicious recipe! This was eaten as a side, but I could have just eaten a huge bowl of these...

1 lb Brussels sprouts, stem trimmed and halved
olive oil spray
1 tsp minced garlic
2 tsp light soy sauce
2 tbsp sweet chili sauce

Heat the oven to 400F. On a baking sheet, Spray the Brussels sprouts with olive oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Remove Brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.

In a small bowl, whisk together the remaining ingredients and pour over the Brussels sprouts, tossing to coat evenly. Broil the Brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling and caramelizing. Watch them carefully so they don't burn! Remove from the oven and serve immediately.

Original recipe found here.

Roasted Sriracha & Bacon Brussels Sprouts

Spicy, crispy, DELICIOUS! If you eat bacon, don't skip it - I think it adds so much to the Brussels.

1 lb fresh brussels sprouts1/3 c real bacon bits
Sriracha hot sauce
salt, pepper, garlic powder (to taste)

Preheat the oven to 400 degrees. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. Spray a baking sheet with olive oil spray and spread the Brussels out. Spray them with olive oil spray, and spinkle with salt/pepper/garlic powder, t taste. Bake for 15 min. Shake pan, and squeeze some Sriracha over the sprouts, however much you'd like. Sprinkle bacon bits over as well. Toss the Brussels sprouts with the Sriracha and bacon, Return to oven for 5-10 minutes, or until desired crispiness. 

Original recipe found here.

Brussels Sprouts Fritters

I have made quite a few fritter recipes (click here for my fritter recipes), but this is the first time Brussels sprouts have been the main ingredient. They were amazing!! My favorite fritters, seriously. The goat cheese is an excellent addition, and I love the crispiness of these. You won't even know you're eating Brussels sprouts!

I doubled the recipe below, so we would have lots and lots of fritters. :) (I think I ended up with 12-14)

2 c finely shredded Brussels sprouts (HEB carries bagged shredded Brussels, so I just bought that)
2 green onions, thinly sliced
2 tbsp flour
½ c shredded Parmesan cheese
2 eggs, beaten
2/3 c panko bread crumbs
4 oz soft goat cheese
salt/pepper to taste
vegetable oil for frying
sour cream, finely chopped red onion/green onion for garnish

Finely shred the Brussels sprouts with a sharp knife. (Like i said above, HEB carries shredded Brussels sprouts, so I just bought those). Toss the green onions, flour and Parmesan cheese with the Brussels sprouts.

Add the eggs and combine partially, then add the Panko and mix well. Add the goat cheese. Season to taste. Mix until the Brussels sprouts form cakes that stay together. Make 6 fritters.

In a large nonstick pan, add ¼ c vegetable oil and heat over medium heat. When the oil is hot, add the cakes and cook them for about 2 minutes, or until golden and crispy. Flip them and finish cooking on the other side. Serve them immediately or place them on a sheet pan in a 300 degree oven to keep hot until you serve. Top with sour cream, red onions, and green onions!

Original recipe found here.