{ Pan Fried Brussels Sprouts with Sriracha, Honey and Lime }

The Vanderbilt – it has such an sense of high society attached to the name. Yet, the Vanderbilt that I am speaking of is located in Brooklyn New York. I have yet to go there, but certainly would enjoy it based upon my research. It is known for their “nibbles” and sitting at the bar – my kind of place. One of their signature nibbles is the Roasted Brussels Sprouts with Sriracha, Lime and Honey.

I first spied this delight when visiting Liren’s blog and her post on Brussels Sprout Crostini with Pancetta and Red Caramelized Onions. She highlighted the siriracha infused Brussels and I knew I had to make these ASAP. Sure enough, Tuesday night rolled around and my pan was heated on high with Brussels sizzling.

Each delectable bite was both - sweet, spicy and tart all at the same time. My palate was singing with delight with brilliant tasty sensations. If you love Brussels like I do, these will be a repeatable dish around your house.

I remember being a kid and my mom served Brussels sprouts to us – I really liked them. It was quite a different story for others. I was actually fascinated by them, in that they looked like little heads of lettuce or cabbage. It wasn’t until I was an adult that my love for these tiny veggies grew.

Over the last several years, they have become more popular and people are being extremely creative with the preparations. From adding bacon to seasoning with truffle oil to the recipe I am sharing below. I altered the proportions slightly but overall such a simple delish recipe – why mess with perfection.

Pan Fried Brussels Sprouts with Sriracha, Honey and Lime
Serves 2 to 4

1 lb. Brussels sprouts
1 T Sriracha (or to taste)
3 T. Honey
1 T. Lime juice
Salt
Olive oil for frying

Trim the stem end of the sprouts and cut each one in half. Keep any loose leaves.

In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.

Use a large skillet and add a generous amount of olive oil (about ¼ cup) and heat on medium high. Pan fry the Brussels until deep golden brown and season with salt during cooking process. Transfer to a medium bowl and toss with the sriracha, honey and lime sauce. Taste for any additional seasoning and serve.