This month’s Dietitian’s Choice Recipe is of course one that highlights a GREEN food given that March is well-known for both St. Patrick’s Day and the beginning of Spring. March is also when the medical community focuses on colon health awareness, and this recipe for Spicy Roasted Brussels Sprouts fits right in with that, too.
The health benefits of Brussels sprouts are nearly endless. They’re high in fiber and numerous vitamins, and they’re well-known for their properties that assist in liver support and detoxification, much like broccoli, cauliflower, and other cruciferous vegetables. They’re also DELICIOUS if prepared well.
This recipe for Spicy Roasted Brussels Sprouts is a crowdpleaser, especially for devout Sriracha users. It uses a typical roasting method to cook, but don’t be afraid to sauté or adapt for your air fryer instead. Click HERE for the roasting directions from Pure Wow, and see below for some notes on how to modify based on what you have available.
1½ pounds Brussels sprouts
½ cup extra-virgin olive oil
¼ cup rice-wine vinegar
¼ cup honey
2 tablespoons Sriracha, or more to taste
Kosher salt and freshly ground black pepper
–Avocado oil or other cooking oil can be used in place of extra-virgin olive oil, though these options are likely the most health-promoting
–Any mild vinegar can be used in place of rice-wine vinegar, e.g. white vinegar or apple cider vinegar
–Maple syrup can be used in place of honey
–If using an air fryer, make sure to reserve the leftover marinade prior to air frying; it can be drizzled on the final product or saved (refrigerated/frozen) for another round