Brussels Sprouts baked with Sriracha

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Brussels Sprouts baked with Sriracha

Ingredients
  • 1 1/2 pounds Brussels sprouts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 2 tbsp sriracha or more to taste
  • kosher salt
  • freshly ground pepper
Instructions
  1. Preheat the oven to 400 °F. Trim stems from sprouts, cut the sprouts in half.
  2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the Brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
  3. Spread the Brussels sprouts on a baking sheet, cut sides down. Pour any extra olive oil mixture on the pan and tilt the pan around to distribute it.
  4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.
Ingredients
  • 1 1/2 pounds Brussels sprouts
  • 1/2 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 2 tbsp sriracha or more to taste
  • kosher salt
  • freshly ground pepper
Instructions
  1. Preheat the oven to 400 °F. Trim stems from sprouts, cut the sprouts in half.
  2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the Brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.
  3. Spread the Brussels sprouts on a baking sheet, cut sides down. Pour any extra olive oil mixture on the pan and tilt the pan around to distribute it.
  4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.

Ground Cherry Salsa Verde

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Ground Cherry Salsa Verde

Ingredients
  • 4 cups pineapple ground cherries
  • 2 small onions
  • extra virgin olive oil
  • 1 fresh chile pepper most of the seeds removed
  • 2 cloves garlic
  • 2 tbsp lme juice
  • 1/2 cup cilantro
  • 1/2 tsp Salt
  • 1/2 tsp ground black pepper
Instructions
  1. Wash vegetables. Slice onions into 1/4 thick rings. Coat with olive oil and sprinkle with salt and pepper to taste.
  2. Grill on medium/ high heat for approximately 10 minutes, until outsides are browned and insides are soft. Remove from grill and allow to cool before adding to food processor.
  3. Add remaining ingredients and run the food processor until ingredients are well mixed and to desired level of chunkiness.
Ingredients
  • 4 cups pineapple ground cherries
  • 2 small onions
  • extra virgin olive oil
  • 1 fresh chile pepper most of the seeds removed
  • 2 cloves garlic
  • 2 tbsp lme juice
  • 1/2 cup cilantro
  • 1/2 tsp Salt
  • 1/2 tsp ground black pepper
Instructions
  1. Wash vegetables. Slice onions into 1/4 thick rings. Coat with olive oil and sprinkle with salt and pepper to taste.
  2. Grill on medium/ high heat for approximately 10 minutes, until outsides are browned and insides are soft. Remove from grill and allow to cool before adding to food processor.
  3. Add remaining ingredients and run the food processor until ingredients are well mixed and to desired level of chunkiness.