- Honey sriracha brussel sprouts
Honey Sriracha Brussels Sprouts offer the ideal combination of crispy texture, sweetness, and heat, transforming this humble vegetable into a delectable delight. With a golden-brown crisp and a burst of flavor from the honey sriracha sauce, these sprouts are far from ordinary.
Ingredients
Brussels sprouts: The star of the dish, offering a hearty and slightly nutty flavor with a tender-crisp texture.
Coarse sea salt
Olive oil: Adds richness and helps the Brussels sprouts crisp up in the oven or air fryer.
Butter: Adds a touch of richness and smooths out the spiciness of the sauce, making the Brussels sprouts taste indulgent
Sriracha: Brings heat and tangy depth to the sauce; Yellow Bird’s version adds a hint of sweetness from dates.
Honey: Balances the heat of the sriracha with a natural sweetness that caramelizes slightly during cooking.
Rice vinegar: Adds acidity and brightness to the sauce, cutting through the richness.
Soy sauce: Contributes a savory umami flavor, adding depth to the sauce.
Garlic powder: Provides a mild, earthy garlic flavor that blends smoothly into the sauce.
Aged balsamic vinegar: Adds a hint of sweetness and complexity with a touch of acidity.
Salt
Neutral flavored oil (such as avocado oil): Helps to emulsify the sauce, giving it a smooth, cohesive texture.
Instructions:
Trim and cut: Trim the tip ends of the Brussels sprouts and slice them in half. For extra-large sprouts, quarter them.
Soak: Rinse and soak them in a large bowl of room temperature water for 10 minutes to help make the centers more tender.
Dry and season: Drain and pat them dry then toss with salt and olive oil.
Oven Method: Roast cut-side down on a baking sheet at 400°F (convection) or 425°F (conventional) for 25-30 minutes until crispy.
Air Fryer Method: Air fry at 400°F for 10 minutes, shaking halfway.
Make Honey Sriracha Glaze
Mix: Combine sauce ingredients and whisk in oil until smooth.
Finish with butter: Melt butter, add sauce, and stir to combine.
- Angel Food Cake
This homemade angel food cake recipe lets you skip the box mix and create a light, fluffy cake from scratch. If you're comfortable making angel food cake from a mix, you'll find this easy recipe just as simple!
Ingredients
Granulated sugar: It’s important to break the sugar down before adding it. Breaking down the sugar helps it to incorporate without having to overmix it.
Cake flour: Cake flour helps to make the cake nice and tender.
Eggs: Using room temperature eggs will help the eggs to whip up better than using cold eggs.
Vanilla extract: I recommend using pure vanilla extract for the best flavor.
Almond extract: The extract adds a little something extra to the cake, but it’s optional. Feel free to omit it if necessary.
Directions
Begin by processing the sugar in a blender or food processor to create super fine sugar
Sift half of the sugar together with the salt and cake flour. Set aside the other half of the sugar.
Add the egg whites with extracts, water, and cream of tartar together in a mixing bowl.
Add the reserved sugar while beating the egg whites on medium speed until egg white reach medium peaks. You’ll know when the egg whites are at medium peaks because they will be thick and glossy. They will also droop over just at the tip when pulled up.
Sift a dusting of flour over the egg whites, and then continue to fold the flour in until incorporated. It’s important to fold in rather than stir the flour in to keep the volume in the egg whites.
Carefully spoon the batter into the tube pan. You don’t want to just drop it in because that will take some of the volume out of the batter.
Bake, and then cool the baked cake in the pan upside down for at least an hour.
- Roasted Vegetable Pasta
The vegetable choices in this dish are completely adaptable, so feel free to use whatever appeals to you or whatever is abundant in your garden if you’re a gardener! You can also add an extra protein if you'd like (chicken, sausage, shrimp, etc.). While the warm roasted veggies fresh from the oven are fantastic, I can also assure you that this recipe tastes just as good when served as a cold pasta salad, so don't forget to enjoy those leftovers!
Ingredients
Veggies: For this pasta, I love using a summer blend of fresh zucchini, eggplant, and red onion. When cut into bite-sized pieces and tossed with olive oil, salt, and pepper, they roast and caramelize perfectly in the oven.
Tomatoes: Cherry tomatoes bring a burst of juicy sweetness and a touch of acidity to the dish. Since they don’t need as much roasting time as the other veggies, I suggest adding them halfway through.
Pasta: I used mezze rigatoni for this batch, but any pasta shape will work. If you're making this gluten-free, simply use your favorite gluten-free pasta.
Butter: Salted butter creates a delicious, creamy base for the balsamic garlic sauce. If you only have unsalted butter, just add an extra 1/8 teaspoon of fine sea salt.
Seasonings: A simple mix of fresh garlic (pressed or minced), crushed red pepper flakes, and balsamic vinegar gives the sauce a savory, slightly sweet and spicy kick. Adjust any of these ingredients to your taste.
Parmesan: We'll add a generous amount of freshly grated Parmesan for extra umami and cheesy goodness. For best results, buy a block of Parmesan and grate it yourself to ensure it melts smoothly into the sauce.
Basil: To finish, we’ll top the pasta with a generous amount of finely chopped basil, which adds a bright, herby flavor to the dish.
Instructions
Cut the vegetables evenly. Try to cut the eggplant, zucchini and red onion chunks into more or less equally-sized pieces so that they will cook evenly.
Don’t overcrowd the veggies. Use a large baking sheet or two medium baking sheets so that you have enough room to spread the veggies out in a single layer. This will help them to cook evenly and get nice and browned and caramelized (instead of steamed).
Grate the Parmesan by hand. If possible, purchase a block of Parmesan and grate the cheese by hand so that it will melt smoothly into the pasta sauce.
Toss the pasta gently. The roasted veggies will be fairly soft and fragile, so I recommend just giving them a brief and gentle toss to mix with the pasta so that they don’t fall apart.
Season to taste. Don’t forget to season the pasta water, and give the finished pasta a final taste test before serving to see if it needs any extra salt, pepper, balsamic or fresh basil.