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INGREDIENTS
- 1 lb Brussels Sprouts, trimmed, halved, and ready to cook
- 6 tablespoons apple cider vinegar
- 1 tablespoon fish sauce
- 6 tablespoons Red Clay Hot Honey
- 1 Tbsp Kosher salt
- 1/3 cup raw pecans, roughly chopped
SHOP THE RECIPE
Take your roasted veggies to a new level with this Sweet & Sour (& Spicy) Sauce made with Red Clay Hot Honey.
INSTRUCTIONS
- Make the sauce:* Whisk the ACV, fish sauce, soy sauce, hot honey, and salt together. Set aside.
- Blanch the Brussels Sprouts:* Bring a pot of water to boil. When it comes to a boil, add 1 Tbsp salt and toss in the cut and halved brussels sprouts. Blanch for 3 minutes before removing from boiling water, placing into an ice bath, and then straining to dry.
- Sear the Brussels Sprouts:* Heat a cast iron skillet over high heat with 2 Tbsp of avocado oil. Toss in the brussels sprouts and let brown on one side. Shake the pan and brown the other side(s) until crispy!
- Sauce it up:* When fully cooked through, toss with the pecans/almonds and Sweet & Sour Sauce. Enjoy!
