How to make brussels sprouts a family favorite!

Modify a recipe to work for you!

Sometimes there is a recipe that just delights the senses, that demands to be made again and again, that immediately becomes a family favorite.  My riff on Cookie + Kate's kung pao brussels sprouts is that recipe.  

I made it several weeks ago, modifying the ingredients based on what I had at home and what I prefer.  Immediately the house filled with the wonderful aroma; the kids wandering into the kitchen always a good sign.  And then they were gone.  Eaten so fast I couldn't even lick the pan surreptitiously while cleaning up.

So I made them again.  And then again.  And then I put the recipe in the newsletter at the request of someone on Instagram.  I made just the sauce one night to use in a hastily put-together stir fry.  

Today, another request came for the recipe, so I am posting here.  This recipe can be used as planned, on brussels sprouts, or really on any vegetable or protein that you prefer.  I like it with the brussels sprouts because it's another delish and easy way to enjoy these cruciferous vegetables.  And eating cruciferous vegetables - vegetables such as brussels sprouts and cauliflower and broccoli - have so many amazing nutritional benefits.  Some research has shown that they may even help fight cancer.  So eat up, and let me know how you use this sauce!

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2 pounds Brussels sprouts, washed and halved

Olive oil

3 Tablespoons soy sauce (I like low sodium, gluten-free)

2 Tablespoons honey

1 Tablespoon rice vinegar

1 teaspoon olive oil

½ teaspoon Sriracha

3 garlic cloves, minced


1.     Preheat oven to 400 degrees F.  Place Brussels sprouts on large baking sheet, coat with olive oil.  Arrange evenly and bake for 20-25 minutes.  Toss after 10-15 minutes.

2.     Meanwhile, mix the rest of the ingredients in a small bowl to make the marinade.  Bring the mixture to a boil and stir occasionally.  Reduce heat and let sauce thicken, about 5 minutes.

3.     Remove Brussels sprouts from oven, transfer to a serving bowl and toss with marinade. Enjoy!

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