Sprouts | Sriracha, Vodka, Coconut

I liked the flavours of my recent adventures into granola making that I used them in roasted brussell sprouts experiment. It was good but I prefer the Spicy Orange variety.


  • 1 lb Brussell Sprouts
  • 3 T Olive Oil
  • 1 t  each of Red Chili Flakes, Ground Black Pepper, Salt


  • 1 t Sesame Oil
  • 2 T Vodka
  • 3 T Sriracha
  • 1/2 t Coconut Sugar
  • 1/2 t Coconut, shredded, unsweetened
IMG_1826 IMG_1828

Put spouts, olive oil, salt, black pepper and red chili flakes into a large Ziploc. Shake to mix. Heat oven to 400, spread sprouts over a large baking dish in a single layer. Roast in oven for 30-40 minutes or until desired brown-ness, occasionally stirring to prevent burning.

Meanwhile, combine sauce ingredients in a small saucepan over medium heat. Cook briefly, 1-2 minutes then set aside. When sprouts are done, place into a large bowl, toss with sauce to coat.

Featured here with a bit of whole wheat couscous, which was more than enough for a light meal.

2 thoughts on “Sprouts | Sriracha, Vodka, Coconut

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