I just wanted to thank my readers for your amazing support during my book launch this month! Tonja’s Table: Menus and Recipes for Every Occasion is officially available on my website, at Amazon and Barnes & Noble, and at several local Lunds & Byerlys stores in Edina and St. Louis Park.
That being said, with the busyness of my launch, what I’ve really missed is being in the kitchen creating recipes to post on my blog. I finally had some time to create these Sriracha Honey Roasted Brussels Sprouts and Chanterelle mushrooms. They are a great way to kick up Thanksgiving and a new twist on this perfect side dish.
Happy Thanksgiving! I am so grateful for my readers and followers of Tonja’s Table.
- 1½ pounds Brussels sprouts
- 8 ounces chanterelle mushrooms, sliced
- 2 Tbls. olive oil
- 1 tsp. kosher salt
- 1 tsp. pepper
- 1 Tbls. Sriracha
- 3 Tbls. honey
- 2 Tbls. apple cider vinegar
- Preheat oven to 400°F.
- Trim the stem end of the sprouts and cut in half.
- Place brussels sprouts and chanterelles in a large bowl and season with salt and pepper. Drizzle with olive oil and toss to coat. Place in a single layer on an aluminum-foil lined baking sheet. Roast for 35-40 minutes, turning once about halfway through the cook time until crisp and golden brown on the outside and tender on the inside.
- Meanwhile, combine sriracha, honey, and vinegar in a small bowl.
- Remove sprouts and chanterelles from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately.