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Spicy Sriracha Brussels Sprouts

Spicy Sriracha Brussels Sprouts

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One of my absolute favorite appetizers to order when I go out to eat are Brussels sprouts. There are just so many different ways they can be made. I’ve found that most restaurants have their own unique style of combining different flavors, resulting in a dish that wakes up those taste buds.


If you are looking for a mouth-watering sensation—straight out of your very own kitchen—then look no further. These sprouts are your perfect match!


These pair nicely as a side with chicken, on top of a salad or even a grain bowl! Enjoy!

Spicy Sriracha BrusselS Sprouts

Sriracha Adapted from Nom Nom Paleo

Servings: 6

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

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For the Sauce:

  • 2 lbs Brussels sprouts, sliced in half

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup rice-wine vinegar

  • 1/4 cup date paste* (Medjool dates)

  • 3 tablespoons Sriracha

  • Salt and pepper to taste

For the Sriracha:

  • 15 Thai chili peppers, stemmed, seeded and roughly chopped

  • 8 garlic cloves, peeled and smashed

  • 1/3 cup apple cider vinegar

  • 3 tablespoons tomato paste

  • 1 large dried Medjool date, pitted

  • 2 tablespoons fish sauce (personal fav: Red Boat)

  • 1 1/2 tsp kosher sea salt


To make the Sriracha:

  1. Be sure to use gloves when working with any pepper that packs a lot of heat (trust me, I learned the hard way).

  2. In a high-powered blender, combine all the ingredients and blend until smooth.

  3. Transfer the contents from the blender to a medium saucepan and bring to a boil over high heat. Once the sauce begins to boil, reduce the heat to a low simmer for 5-10 minutes, stirring periodically (Simmer until fragrant).

  4. Remove from heat and allow to cool before transferring to a container.

For the Brussel Sprouts:

  1. Preheat oven to 400℉. Line a large baking sheet with parchment paper.

  2. In a large mixing bowl, combine all the ingredients for the sauce, whisking vigorously.

  3. Add the Brussels sprouts to the bowl and toss to evenly coat.

  4. Spread the Brussels sprouts out evenly, with the cut sides down on the lined baking sheet. Pour the remaining sauce over the sprouts.

  5. Place the pan in the oven and roast for 25 to 30 minutes. (If you want that extra crisp, broil after cooking time for 2-3 minutes—keeping a close eye so they don’t burn)

  6. Transfer to a dish and serve hot!

Enjoy XX!


  1. Date paste is super simple to make. Here is a great description/recipe on how to make it in less than 5 minutes. Click here.

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