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 and Acorn Squash Soup

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Ground Cherry and Acorn Squash Soup

Ingredients
  • 1 lb Acorn squash
  • 1/2 cup Ground Cherries dehusked
  • 1 cup water
  • 1/4 tsp kosher salt
  • 3/4 - 1 cup red torpedo onion small dice
  • 2 tbsp cold-pressed sunflower oil
  • 1 tbsp maple syrup
Instructions
  1. Acorn Squash: Preheat oven to 400°F. Split the squash in half and scoop out the seeds. Place on a foiled line baking sheet and bake for about 40 minutes to 1 hour until the flesh is soft and can be scooped out. Measure out 1 cup squash.
  2. Ground Cherry stock: Combine the ground cherries, water and 1/4 tsp salt in a small pot. Cover with a lid and simmer about 15 minutes. Work through a fine mesh strainer.
  3. Caramelized onion: In a small pot, sweat the onion with 1/4 tsp salt and sunflower oil for about 15 minutes or until soft and dark red.
  4. To finish: In a blender, combine the 1 cup squash, ground cherry stock and caramelized onions and blend until smooth. Add maple syrup and salt to taste. You can also blend in additional squash or add liquid to adjust the flavour as needed.
Ingredients
  • 1 lb Acorn squash
  • 1/2 cup Ground Cherries dehusked
  • 1 cup water
  • 1/4 tsp kosher salt
  • 3/4 - 1 cup red torpedo onion small dice
  • 2 tbsp cold-pressed sunflower oil
  • 1 tbsp maple syrup
Instructions
  1. Acorn Squash: Preheat oven to 400°F. Split the squash in half and scoop out the seeds. Place on a foiled line baking sheet and bake for about 40 minutes to 1 hour until the flesh is soft and can be scooped out. Measure out 1 cup squash.
  2. Ground Cherry stock: Combine the ground cherries, water and 1/4 tsp salt in a small pot. Cover with a lid and simmer about 15 minutes. Work through a fine mesh strainer.
  3. Caramelized onion: In a small pot, sweat the onion with 1/4 tsp salt and sunflower oil for about 15 minutes or until soft and dark red.
  4. To finish: In a blender, combine the 1 cup squash, ground cherry stock and caramelized onions and blend until smooth. Add maple syrup and salt to taste. You can also blend in additional squash or add liquid to adjust the flavour as needed.
Recipe Notes

An aromatic squash soup for early fall…