To me, sprouts are best enjoyed “fork tender”, meaning you can pierce them with a fork easily, but they don’t flatten. Gone are the days of mushy vegetables; rejoice!


1½ lbs brussels sprouts
4 T SOOC Gourmet Garlic Olive Oil, divided
2 T SOOC Strawberry Dark Balsamic
1 to 2 T Sriracha, to taste
Sea salt and freshly ground black pepper


Preheat oven to 375°F.
Oil a baking pan with 1/2 t Gourmet Garlic Olive Oil. Trim the base away from the brussels sprouts. In a mixing bowl, toss the sprouts with 2 T of Gourmet Garlic Olive Oil until well coated. Spread sprouts (including any loose leaves) on baking pan, and sprinkle with sea salt & pepper. Place pan in the top third of oven and roast for about 15 minutes.

Meanwhile, whisk the remaining Olive Oil, Strawberry Dark Balsamic, honey and Sriracha in the mixing bowl. Put sprouts back into the mixing bowl and mix until coated, spread back on the baking sheet, saving the excess sauce for garnishing. Sprinkle with some more sea salt and pepper if you wish. Continue to roast the sprouts for 5 to 10 minutes until fork tender, but not mushy.

Transfer the sprouts to a serving dish and scrape remaining sauce from mixing bowl with a rubber spatula, drizzle over sprouts, and serve.

**SUBSTITUTIONS: Why not mix it up a bit with Black Currant, Black Cherry Balsamic or Serrano Honey Vinegar?!