I was first introduced to brussel sprouts in my college cooking class. I had never tried them before. This was mainly because they were one of those veggies deemed “gross” by a lot of people. Kind of like spinach (which I think is great). Well this one day in college, I was required to try them, and you know what? I LOVED them! Ever since then I’ve been making them in different variations pretty regularly. This recipe, however, is inspired by the recipe that originally caused me to fall in love with them.
-1 Cup of Fresh (or frozen) Brussel Sprouts
-1 Clove of Garlic, minced
-1 1/2 Tablespoon of Brown Mustard
-1/2 Tablespoon of Sriracha Sauce
-1/4 Teaspoon of Onion Powder (or 1 T of minced onion)
-2 Tablespoons of Butter
Bring a pot of water (enough to cover all the sprouts) to a boil. Add the sprouts and cook until they are tender and bright green. Strain out the water.
While the sprouts are cooking, combine the butter, garlic, sriracha, mustard, and onion powder.
Add the (still hot) spouts to the seasoned butter mixture. Toss until all the butter is melted and the sprouts are covered. That’s it!
I seriously make these all the time! I love the combination of tangy and slightly spicy you get from the mustard and sriracha!
Two things I’m obsessed with… quinoa and sriracha… and then… well kale is very good for you! Not that I don’t like kale. I don’t mind some in my salad from time to time… but obsessed? I wouldn’t go so far as to say that.
Anyways, these are pretty simple to make. I like to think they’re pretty tasty as well!
-2 Cups of cooked Quinoa
-1.1/2 Cups of chopped Kale
-1/4 Cup Sriracha Chili Sauce
-1/4 Cup Onion Chopped
-1/8 Cup Green Pepper (and or other veggies!)
-Olive Oil for cooking
Mix the quinoa, kale, and other veggies in a bowl.
Add the egg and sriracha!
Form the mixture into patties. (I used about 1/4 Cup for each patty) Make sure you mold them firmly or they won’t stay together very well in the cooking process!
Heat some olive oil in a skillet and cook each patty until browned. (a few minutes on each side). Remove the cooked patties to a plate with a paper towel to drain off any extra oil.