sriracha brussel sprouts

my brussel sprout world has been officially rocked.

since sriracha brussel sprouts have entered my life at places such as joseph leonard (roasted brussel sprouts with sriracha and the vanderbilt (brussel sprouts with honey and sriracha), i think of them in a completely different way.

after last week's pasta, i wanted to put my leftover brussel sprouts to good use so decided to attempt to combat a similar dish. i have to say that i am amazed the results were as wonderful as they turned out. add a turkey bacon, swiss, leek omelet and you've got a downright delicious dinner (or lunch, or breakfast, or hearty snack...)

honey sriracha brussel sprouts

• 1/2 lb brussel sprouts, washed, trimmed and halved
  
• 2 tablespoons honey
• 2 tablespoons sriracha
• 2 tablespoons oil
• juice from 2 limes
  
• salt

• preheat oven to 400 degrees.
  
• mix oil, honey, sriracha and lime. start with equal parts of each and adjust to taste. salt to taste.
• toss brussel sprouts with sauce. cook about 20 minutes, or until tender but still crisp. the outer shell of the sprouts should crisp up and brown.
  

winter market pasta

aka the winter version of one of my favorites


another one of my favorite ingredients: turkey sausage. more specifically, dipaolo's hot turkey sausage (available at nyc farmers markets). throw it together with pasta and practically any veggie(s) and you get one of my ultimate comfort foods.

this particular day, i also decided to combat one of my new food appreciations: brussel sprouts. which also meant the first time i have ever actually cooked them. i know (gasp! horror! i know!) i might have to blame this one on my mom (hi, mom!) since she hates the little buggers. right? but given the right cooking method, brussels sprouts crisp up beautifully and will take on the magic of many flavors.

i wanted to throw them in with some other winter veggies, which ended up being fennel and leeks. it seems as though we've finally made it to spring weather wise but the veggies are still in winter mode.

winter market pasta

• 1/2 lb brussel sprouts, trimmed and halved
• 3 large cloves garlic, chopped
  
• 2 shallots, chopped
  
• 1/2 bulb fennel, quartered then thinly sliced
• 1 large leek, trimmed, halved and sliced
• olive oil
• salt and pepper
• red chili flakes
• juice from 1 lemon
• parmesean cheese, grated
  
• parsley, chopped
  
• 1/2 lb turkey sausage
• 1/2 lb pasta (i went with fusilli)
• splash of white wine and/or chicken broth
  

• toss brussel sprouts with some olive oil, salt, pepper and a little chopped garlic. roast at 400 for 25 minutes, or until crispy and just cooked through.
  
• while the sprouts are roasting, heat olive oil, garlic and shallots in a large skillet. add fennel, leeks and cook until everything until it begins to soften. add sausage and break up in the pan. cook until turkey is cooked through and veggies are softened. add a generous splash of white wine and/or chicken stock and stir.
  
• while veggies and turkey are cooking, heat a pot of water and cook pasta.
  
• when everything is cooked, throw together in the pan. add parsley, red chili flakes, cheese, lemon juice and stir.