• Recipes
• Second course
• Roast
• Roasted vegetables with maple-mustard-sriracha sauce

Roasting

I love roasted vegetables in all forms, but I usually try to season them up front so I don't need to make a sauce. This recipe is an exception! I was thinking about making a sweet and sour sauce like honey mustard, but with maple syrup instead of honey. In my first attempt the maple taste proved to be a little too strong, so I punched up the sauce with a squirt of sriracha. Dashes of vinegar and fish sauce round out the flavors. The result is a sweetish sauce with a nice heat. <br /> <br />This recipe makes enough food to serve 6-8 as a side dish. Or, make some poached eggs to go on top and you've got brunch or dinner for 3-4! <br /> <br />More at http://whateverpieces.com/2016/10/24/roasted-potatoes-and-brussels-sprouts-with-maple-mustard-sriracha-sauce/

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