Sprouts 2.0

Food trends are a funny thing. It isn't like in clothing or technology, where something can be actually invented and created. There are no new foods items being invented (have you tried Smagbloff yet? It is the hottest new vegetable!) so it is so odd to me when a food becomes trendy and popular, when it has been there all along, people. Kale. Kale has been around since the beginning! Can't go to a restaurant without seeing kale on the menu. Truffles. Once just reserved for fancy French restaurants - now on the menus of every Yard House and Friday's near you (ok, probably not real truffles, but truffle flavored oil for sure)! Same goes for sweet potato fries, beets, goat cheese, Burrata, and my favorite brussel sprouts. Did you ever see any of these things on menus when you were younger?

Sprouts with a kick!

I never even put a brussel sprout in my mouth until I was in my mid-20s. Now they are on the family menu at least once a week. I cooked them for my parents a few years back, they hesitantly ate them, and now they are aboard the sprout train like everyone else. If you aren't eating sprouts, you don't know what you are missing.

Clean them, cute them in half, drizzle avocado oil (my oil of choice) over them, a little salt and pepper and roast them in the oven for 30 minutes (or until dark and crispy around the edges - the burned parts are the best!) on 400. Couldn't be simpler.

I decided to try and recreate a sprouts dish that I had at a local restaurant a few weeks back, where they had the roasted sprouts covered in a honey Sriracha sauce, and much to my surprise, was quite successful.

How do you make said Honey-Sricacha sauce? Get ready to write this down....

Put some Sriracha sauce into a bowl...and add honey.

I know! Rocket science.

Any Sriracha sauce will do, but I use raw honey because I like the taste better than regular honey (and it is better for you). It will depend on how spicy you like your food as to how much honey you add to sauce, but just start adding and start tasting! Then drizzle a small amount (it goes a long way) over your roasted sprouts and you have Sprouts 2.0!