These Honey-Sriracha Sweet Potatoes and Brussels Sprouts are so awesome! When I ate them all, I was literally sad they were gone. Does that sound crazy? Yes. But these Honey-Sriracha Sweet Potatoes and Brussels Sprouts were just that good. Vegetables are not sexy. Most people think vegetables as a necessary evil to exist and to be healthy. Vegetables get a bad rap but they don’t need to. These veggies are packed with flavor. They are a little sweet and a little spicy and perfectly balanced paired with steak or chicken!
So guys. Last week my sister and niece were in town, and I got to share with them my newish city, which was really fun! On their second day in town, they mentioned that they wanted to hike Camelback Mountain. If you aren’t familiar with Arizona geography, Camelback Mountain is a giant, 2,700 foot mountain in the middle of Phoenix! If you follow me on Instagram, you may have caught some images of this mountain at sunset from my apartment balcony. This hike is notoriously difficult especially in the desert heat. Anyways, my sister and niece were insistent on hiking this mountain. I tried to explain how difficult this hike would be, that part of the “hike” is considered more mountain climbing than hiking, and also that it would be 95 degrees outside. My appeals feel on deaf ears and away we went. I am happy to say I made it to the top, but never again! I will hike to the saddle about 2/3 up the mountain, but the last 1/3 of mountain climbing was not my style. Needless to say, I feel pretty proud of myself and my sister and niece! We conquered the crazy mountain, and now I can say I did it!
- 1 lb sweet potato, peeled and large diced
- 1 lb brussels sprouts, stems removed and cut in half
- 2 tbls ghee
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 tbls honey
- 1 tsp Sriracha
- Heat oven to 400 degrees.
- Spread sweet potatoes and brussels sprouts onto a large rimmed baking sheet.
- Drizzle with ghee and sprinkle on salt and pepper.
- Toss until veggies are fully coated.
- Cook for 20 minutes, stir then cook for another 20 minutes.
- While veggies are cooking, combine honey and sriracha in a small bowl.
- Remove veggies from oven and drizzle with honey-sriracha sauce.