DirectionsStep1Heat oven to 400 degrees F.Step2Trim the ends off the Brussels sprouts and cut them in half.Step3Place Brussel Sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper, toss and coat evenly.Step4Arrange the Brussels Sprouts on a baking sheet, with all the flat cut sides facing down. Do not overcrowd the pan or the sprouts will not become crispy. Use two pans if necessary.Step5Bake the Brussel Sprouts for about 20 - 30 minutes, stirring halfway, until they’re lightly browned and crisp in the center.Step6(While the Brussels Sprouts are roasting, make the Sriracha Aioli and the Cilantro and Mint Sauce.)Step7Remove the Brussel Sprouts from the oven and drizzle with sriracha aioli and mint and cilantro sauce. Sprinkle with chopped cashews. Garnish with lime wedge.Step8Place ingredients in a mixing bowl, whisk until smooth. Makes about 1 cup.Step9Combine ingredients in blender and process until smooth. Season to tasteIngredientsIngredients1 poundBrussel Sprouts (trimmed and halved)1 tablespoonExtra-Virgin Olive Oil¼ cupCashews (chopped)add Lime Wedge (for garnish)add Salt And Pepper½ cupMayo1 teaspoonSesame Oil3 tablespoonsSweet Chili Sauce1 tablespoonSrirachaadd Lime Juice (1/2 of lime)add Salt And Pepper½ cupFresh Cilantro (stems included)¼ cupFresh Mint Leaves1 cloveGarlic2 Limes (juiced)⅓ cupOlive Oil1 pinchRed Pepper Flakesadd Kosher Salt (one generous pinch)add Ground Pepper (freshly)See moreNutritionalNutritional349 Calories32 gTotal Fat8 mgCholesterol16 gCarbohydrate282 mgSodium4 gProteinFrom halfpasthungry.comRecipeDirectionsIngredientsNutritionalExplore furtherCrispy Brussels Sprouts - Menu - Cooper's Hawk Winery & …yelp.comCooper hawks crispy Brussels sprouts Sprout recipes - …pinterest.comCooper's Hawk Brussels Sprouts Recipe - Easy Kitchen Guideeasykitchenguide.comBrussel Sprout recipe Thai Chili Brussel Sprouts Cooper …youtube.comCooper’s Hawk Brussel Sprouts Recipe - kitchen backgroundkitchenbackground.comRecommended to you based on what's popular • Feedback
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