Sriracha brussels & quinoa


There’s nothing I love more than being gifted food.  I’m a simple girl foodie.

Seriously.  To all the people reading this who plan on buying me presents in the future, take note.  [Crickets]

My mother in law actually traveled with Brussels sprouts in her luggage.  And then left them with me.

Ummm…I’m not sure who’s the bigger weirdo in this scenario…her for bringing produce as a carry-on, or me for being over the moon about it…close call.


I think Brussels sprouts are delish.  I think people who don’t like them (ahem, Kyle) are close-minded losers who have no clue what they’re missing out on.  Fine by me.  I’ll take your share.

Here’s what I did with my stinky green present.


Tossed in EVOO and roasted.

IMG_2089 IMG_2091

Served over quinoa with tamari and a few dots of sriracha.


Have you seen this brand of sriracha?

I have only tried a few Organicville products before (mustard and ketchup) so I didn’t really know what to expect, but it’s good stuff.  My palate isn’t refined enough to discern how it compares to the OG sriracha, but it’s plenty spicy that’s for sure.  I know TJ’s has sriracha under their own label now too.  Anyone tried it?


Just for kicks I topped the whole meal off with a fried egg.  Sorry to deny you yolk porn…I dug in quickly after taking the photo and never looked back.

So.  Good.

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Comments (23)

  1. Lori

    Sitting at the pub, waiting for my girlfriends for a GNO and now thinking about brusseys – love love love brusseys *drool*. Nigella does a Christmas brussey with Marsala, chestnuts and pancetta but u could totally skip the pancetta – they r amaze-ing-ness !!

    I may email you some fresh produce soon so watch out!

    Hello P!

    x Lori

  2. Jennifer

    My favorite way to eat Brussels is to slice then a little smaller, then stir fry with cashews and sriracha and soy sauce. Might need to add a fried egg next time!

  3. Hannah @ CleanEatingVeggieGirl

    Brussel sprouts are one of my absolute favorite vegetables to roast! People who do not like them are most definitely crazy! 😉 Your addition of sriracha and a fried egg sounds awesome!

  4. Angie

    I love Brussels sprouts and ill definitely have to try this. My husband doesn’t like them but they are essentially little cabbages and he loves those. Weird!

  5. The Valley Vegan

    “I think Brussels sprouts are delish. I think people who don’t like them (ahem, Kyle) are close-minded losers who have no clue what they’re missing out on. Fine by me. I’ll take your share.”

    Yes yes yes oh god a thousand times YES!!’

    During my pregnancy (I was not vegetarian for those 9 months, talk about odd cravings…) I would make Brussels with bacon & Gorgonzola. Obviously this can be hard to recreate vegan style, but slicing shiitake mushrooms very thin & sautéing until they crisp (sprinkle with a little paprika or chili powder) make a nice bacon substitute. I can’t find a good way to recreate Gorgonzola, though, so you’re on your own with that one!!

  6. Elise (Post author)

    just wait. i have a bacon sub coming your way and its mind blowing. not sure about a gorgonzola replacement as ive never tried it but im not a big fan of stinky cheeses. is that a stinky one? its the one w blue in it right?

  7. Elise (Post author)

    me too!! im kinda secretly happy kyle doesnt like them…no sharing 🙂

  8. Elise (Post author)

    have you ever tried the Trader Joes shaved brussels? you can make them into a slaw or fry them up so easily. obviously you could shred your own too, its just a pretty cool product to save time and effort.

  9. Elise (Post author)

    haha, dont tease me!

  10. The Valley Vegan

    Oooh!! Can’t wait!!! Yeah, Gorgonzola is a much more pungent bleu cheese. Top Brussels with it & it’s a regular kitchen stinkfest!!! Kyle may faint.


  11. Nicole @ FruitnFitness

    I love Brussels! Is there something special about these specific ones that they got to make the trip?

  12. Carolyn

    I’ve had the TJ’s Sriracha and it’s not as good as the real stuff. Doesn’t seem to pack as much heat. Not saying it’s not delicious, just not as good as the real thing.

    I’ll admit, I was not a fan of the sprouts until I bought the giant stalk of them at TJ’s around Thanksgiving because my husband was like “what ARE those? Can we buy them?” I read up on how to cook them and did a combination of blanching first then roasting with some olive oil and garlic. So good.

    Simple girls, unite! 🙂

  13. Val

    I am a crazy BS fan, and I am having this for dinner tomorrow night!

  14. Courtney

    What is wrong with Kyle?! Does he just not like good food? Pickles, asparagus, and now Brussels? Something is not right with him 😉 Lucky for you–you get all the good stuff!

    PS I have asparagus roasting away in the oven as I type this… 🙂

  15. Lauren

    This sounds absolutely fabulous! For years I was afraid of Brussels sprouts because someone at my dad’s work once had some that she let my brother and I try (raw!!!) when we were little and they were freaking disgusting. I’m guessing the adults needed a good laugh that day but I don’t remember it that well, haha! I gave them another shot last year after becoming vegetarian and roasted them up and fell in love. So sad they were ruined for me for so long! 🙁

  16. Emily

    I’m convinced that anyone who doesn’t like brussels sprouts either 1.) hasn’t ever tried them cooked correctly or 2.) is CRAZY. And given your cooking skills, I guess Kyle is the latter!

    As for sriracha…I’m actually not a huge fan of the original version but I bought TJ’s last week and really like it so far! It’s less spicy than the original but somehow has more flavor (in my opinion). You’ll have to try it!

  17. Elise (Post author)

    thank you! i told him that he was actually the pickier eater between the two of us and he disagreed. but seriously. youre forgetting all things in the pickle family – it includes cucumber, zucchini, summer squash, dill, and really anything acidic or pickled (fermented cabbage/kimchi, roasted peppers, sundried tomatoes and artichoke hearts that are soaking in oil, etc.).

  18. Elise (Post author)

    haha. i love that that was your husbands reaction.

  19. Elise (Post author)

    haha, nope! she just bought them before she left and didnt want them to go bad in her fridge while she was out of town 😛

  20. Courtney

    Seriously?!? He doesn’t like just plain old not pickled cucumbers? And zucchini and dill? C-R-A-Z-Y! And I am sorry, but artichoke hearts are practically their own food group…so good!! He is missing out big time.


  21. Ttrockwood

    I made this awesome shredded brussel sprouts (raw), kale, sunflower seeds, and dried cranberries salad with a sesame oil dressing once – think the original was in bon apetite but i modified it a lot…..
    I actually got an awesome box mailed from cali to nyc with a costco bag of brussel sprouts in it (and other stuff too) from my parents!!! Considering how much i love them and how crappy/$$$ nyc produce is i freaked out.
    I am a complete spice wimp and have never tried siracha. I always use trader joes “soy vay” to roast the sprouts- great soy sesame flavors.

  22. Elise (Post author)

    ive seen that soy vay stuff but never tried it…whats the sugar content like in it?
    for the record i too am a spice wimp, so a few dots is all i need, but the heat isnt too much. its great for giving veggies a little pop without much else. usually im a braggs aminos girl, but im a bonafide sriracha lover lately.
    so im not sure how i would tolerate raw brussels…similar to broccoli that seems like itd be a little rough on the gut. that said, the combo of ingreds you mentioned sounds awesome. i love sunflower seeds in salads. bon appetit is SUCH a great site. i love almost every recipe i have made (slash heavily adapted) of theirs.

  23. Ttrockwood

    I’m sure the salad would be awesome using shredded roasted sprouts too- i seem to have a stomach of steel 😉
    Honest i dunno about the sugar in soy vay, no HFC for sure. Check it out and if its too sugary for you its basically a sesame seed oil soy sauce-y flavor, its my go to for any veggie roasting. And btw i got too cheap to buy basalmic glaze anymore since i went thru buckets of the stuff and now make my own- literally decent (like $5) basalmic simmered with two pinches of sugar and some fresh pepper until its thick and coats the back of a spoon. Just make it when kyle isnt around since it smells very vinegar-y!!

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