Holiday Recipe from the Foodie Chef


Around this time of the year, I usually share a little holiday recipe (like this Ponche Navideño). But this year I wanted to share something different; One, because I don’t have any more recipes, and two, because I wanted to share something from a pro, that I know you guys would truly love!

I met Morgan aka The Foodie Chef at a brunch that Julie hosted earlier in the year. Her food was INCREDIBE and not only that but also healthy, two things that usually don’t go together. Of course I had to stalk her on social media and checked out her blog. And after that my belly fell in love! Just check her instagram and you will be in love too! Any ways, Morgan was incredibly kind to share one of her amazing recipes with us, perfect for any holiday get together or just dinner with the family!

By the way if you are like me and cooking is just not for you, Morgan offers personal chef services. Check out her blog {HERE}  for more info


Brussel Sprouts Sriracha Caramel Sauce

Serves 4

1 lb brussel sprouts

2 T grapeseed oil

3T sugar

2.5 T Fish Sauce

Juice from 1 lemon

1 T Sriracha

2 cloves garlic, crushed

¼ t black pepper


Preheat oven to 425. While the oven is heating, wash and trim brussel sprout ends. If the sprouts are really large, cut them in half.

Prepare a baking sheet lined with foil. Spray generously with non-stick cooking spray. Toss sprouts with oil and bake for 15-20 minutes or until crispy.

While the sprouts are cooking, place the sugar in a saucepan. Cook stirring with a high heat spatula until amber. Slowly pour in lemon juice, fish sauce, sriracha, garlic, and ½ c hot water. The sugar syrup may clump but keep cooking it until it melts and reduces. Add black pepper, remove from heat and set aside.

Put sprouts in a serving dish and generously pour the sauce over them.  Serve immediately.

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