A couple years ago, I fell in love all over again ... with brussels sprouts. You see, there's a restaurant in Geneva, IL called The Patten House that makes these amazing Honey Sriracha Brussels Sprouts. They're these perfect crunchy orbs where sweet meets spicy meets bacon. And oh my word, they're what dreams are made of. Now that I don't travel to Geneva every day, I've been trying my hardest to perfect my own knock-off recipe. I've been comparing other recipes online, and I even got a tip about soaking them from my friend who heard it straight from the horse's mouth. It's taken about three months, but you guys, I did it. It's not a perfect replica (mine are baked, pretty sure theirs are fried), but holy moley, I love these. And my husband does, too. So whip up a batch and enjoy. (And let me know if you try them and like them, too!) Honey Sriracha Brussels Sprouts 1 lb. brussels sprouts - ends trimmed, cut in half, and soaked in water eithe...
Navigating life one adventure, one goal, one idea at a time. And probably messing up along the way. But that's okay. I'm a beginner.