4 Serves
15 Mins
In a small bowl, whisk together the honey, Sriracha, and lime juice until well combined. Set this glaze aside.
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Vitamin K
205 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
70 µg / 400 µgCalcium
49 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
452 mg / 4,700 mgSodium
31 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Trim the woody ends off the Brussels sprouts and slice each one in half lengthwise.
Heat the olive oil in a large skillet over medium-high heat. Place the Brussels sprouts cut-side down in the pan and sear for 5 minutes until golden brown.
Season the sprouts with salt and pepper, then flip them over. Cook for an additional 3 minutes.
Pour the prepared honey-sriracha glaze over the sprouts and toss to coat. Cook for 2 more minutes until the glaze is sticky and caramelized.
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