Honey Sriracha Roasted Veggies


Welp. Last week was a wash. I mentioned in my previous post that I had some gnarly stomach virus and how depressing is this–I’m almost positive it was food poisoning from eating copious amounts of raw cookie dough. 

*hangs head in sadness*

Furthermore, it was a Christmas cookie recipe for the blog. And it was delicious. But now I can barely even look at pictures of them without feeling nauseous (side note: nauseaous? nausous? nauseoueoiiueoaus? NAUSEOUS is the hardest word ever to spell dear lord), and I have to just scrap the recipe.

In its place, I’m sharing this totally non-festive roasted veggie recipe, and while I don’t recommend you leave a pan of this out for Santa, it’s a delicious and flavorful addition to your weekly lunches and dinners!

wearing cut out wave ring (this one is similar but without the cutouts)

Sriracha Honey Roasted Veggies

Yield: 1 pan

Sriracha Honey Roasted Veggies

Ingredients

  • Veggies of choice (pictured: 6 carrots, 2 cups broccoli florets, 2 cups halved brussels sprouts)
  • 2 tbsp sriracha
  • 2 tbsp honey
  • 2 scallions, diced
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 450 degrees F.
  2. Prepare the veggies. Wash them and, depending on which veggies you're using, remove ends and halve or chop. The key is to have all the veggie pieces roughly the same size/thickness so they cook evenly.
  3. In a small bowl, mix together the sriracha, honey and scallions.
  4. Coat the veggies in the sriracha mixture. You can do this directly on the pan you'll use to roast them, or in a large bowl.
  5. Drizzle with olive oil, salt and pepper.
  6. Roast for 20 minutes (give or take, depending on your oven).*

Notes

*Cook time will depend on the veggies you choose. Potatoes, for example, will take up to twice as long to roast thoroughly. Either choose an assortment of veggies that require roughly the same cook time, or start with the long-roast ones and gradually add the other veggies to the pan as the cook time passes.

http://pumpsandiron.com/2016/12/19/honey-sriracha-roasted-veggies/

This is one of those recipes that really doesn’t require any measuring. You want a pan-full of veggies and then equal parts honey and sriracha with some chopped up scallions to coat them. These veggies have a kick! They can stand alone as a side dish or make for an easy meal if you serve them over rice and add a runny fried egg on top (so good).

I used fix sriracha for this recipe, and while this post isn’t sponsored by them, I wanted to give the brand a shoutout–I’ve been loving their sriracha! They sent me a sample a couple months ago and it contains no artificial ingredients and comes in a BPA-free bottle.  

A li’l housekeeping …

After a week in the fetal position, I feel like there’s a lot to catch up on! A few things to mention:

What are you go-to seasoning combos when roasting veggies?

Comments

  1. Food poisoning is the worst! I got it from take out pizza once, wouldn’t wish it on my worst enemy. I’m glad you’re feeling better now.

    On the bright side those roasted veggies look delicious. My boyfriend loves sriracha, so I’ll have to share this post with him.

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