Did You Eat Yet? by Ronnie Woo

Author:Ronnie Woo [Woo, Ronnie]
Language: eng
Format: epub
Published: 2023-01-18T00:00:00+00:00

Eat Your Veggies

Honey Sriracha Roasted Brussels Sprouts with Cashews

I’ll admit that I wasn’t always a fan of brussels sprouts. Hell, I didn’t even know how to correctly spell brussels sprouts until I was today years old! And my mom never made them when I was a kid because we were more of a bok choy kind of family (fun fact: brussels sprouts and bok choy are actually related). Anyway, one day I saw a very, very serious article titled “What Jennifer Lopez Eats in a Day,” revealing that she eats brussels sprouts once a week. And ever since that wake-up call, I now also eat brussels sprouts. My favorite way to prepare them is roasted with honey, sriracha, and cashews. Cutting the brussels sprouts into thin wedges is my trick to getting a buttload of crispy, golden-brown edges that transform this humble vegetable into something delectable and flavorful. And although I’m quite a few brussels sprouts away from looking like J.Lo, there’s no reason why this journey can’t also be delicious.

SERVES 4

1 tablespoon canola oil

1 tablespoon unsalted butter, melted

1 tablespoon fish sauce

1 teaspoon honey, plus more for drizzling

1 teaspoon sriracha, plus more for drizzling

2 cloves garlic, minced

12 ounces brussels sprouts, each sprout cut into 8 wedges

½ cup raw cashews, roughly chopped

Make the Sauce

Position a rack in the center of the oven and preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper. In a medium bowl, whisk together the oil, melted butter, fish sauce, honey, sriracha, and garlic until combined. Add the brussels sprouts and, using your hands, firmly massage the sauce into the sprouts, making sure they are thoroughly coated.

Roast the Brussels Sprouts

Spread the brussels sprouts in an even layer on the prepared baking sheet and roast until tender, 8 to 10 minutes. Add the cashews and toss to combine. Spread everything back into an even layer and roast until the brussels sprouts have crispy edges and the cashews are toasted, 10 to 15 more minutes. Transfer to a serving dish and garnish with more honey and sriracha before serving.

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