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Honey Sriracha Brussels Sprouts

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 either over night or all day
5 slices bacon - cooked on the stove or in the oven then crumbled (Please PLEASE do not make bacon in the microwave. That sucker is a bacon killer.)
extra-virgin olive oil
kosher salt
1 Tbls sriracha
3 Tbls honey
1/2 of a lime

Prepare the brussels sprouts and soak in water to "open them up." I usually do this in the morning and let them soak all day. Warning: they may make your kitchen stink. About an hour before you are ready to bake them, drain the brussels sprouts and dry them on some paper towels.



Preheat your oven to 425ºF. Spread the brussels sprouts on a cookie sheet, drizzle with olive oil, and massage to coat. Then, sprinkle generously with kosher salt. Bake for 30-35 minutes, stirring occasionally. Meanwhile, mix sriracha, honey, and a squeeze from half a lime in a bowl. Don't use the entire half of the lime. Just give it a good squeeze. When the sprouts are brown and crispy, take them out of the oven and put into a bowl. Top with the crumbled bacon and then drizzle with the honey sriracha sauce. Stir to mix it all up.

The lighting in my kitchen is horrible, and it got dark REALLY fast last night. So this is the best I could do:



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