Sriracha Brussels Sprout Poppers
Crispy little baked poppers with the oh-so-addicting heat and flavor from Sriracha, a crunchy topping and healthy roasted brussels sprouts as a “base”, topped with a bit more Sriracha, if you are so inclined.
My sister gave me some fresh brussels sprouts and I was SO excited because I’ve never had brussels sprouts all to myself to play with, so I was scrubbing the internet for something fun and interesting to make with them and I ran across a recipe for Brussels Sprout Poppers, using Sriracha for the heat. Well, that totally won me over because yes, I am seriously addicted to Sriracha, but the recipe I was looking at had WAY too many steps in it so I quickly discarded that and decided to make up my own, more simplified recipe for those of us that don’t have all day to spend making poppers.
I downed the whole batch myself rather quickly, so I think it’s quite a good thing that my recipe allows a little room to make more. There’s more cheese mixture than you need and more of the crispy crumb topping than you need, so all you need to do is roast some more brussels sprouts and you’ll have enough to share with friends! (Or, perhaps, one friend … singular, if you are anything like me!)
- 6 brussel sprouts, halved (or more ... )
- 2 teaspoons olive oil
- 3 oz. Greek cream cheese (or Neufchatel), softened
- 1 Tablespoon Sriracha hot sauce
- 1/3 cup crushed Rice Chex cereal
- 1/4 cup finely shredded Italian cheese
- 1/8 teaspoon Italian seasoning
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Preheat the oven to 400 F. Cut the brussels sprouts in half lengthwise and put them in a medium mixing bowl. Toss with the olive oil and a bit of Red Robin Seasoning (or salt), then set on a small baking sheet, cut side down. Roast for about 5 - 8 minutes or until just starting to lightly brown, then flip and roast on the other side for about 5 - 8 minutes. Set the baking sheet with the brussel sprouts in the freezer for 5 - 10 minutes to cool a bit.
- While the brussels sprouts are roasting, in a small bowl stir together the cream cheese & Sriracha and set in the freezer to cool and harden up a bit.
- In a small bowl, mix together the crunchy topping ingredients. Taste and adjust seasonings.
- Turn the oven up to 450 F.
- When the sprouts are room temp, take them out of the freezer. Spread a good-size dollop of the cooled cream cheese mixture on the top (flat side) of each sprout, then sprinkle with the crunchy topping and set back on the baking sheet with crunchy side up. Bake for about 5 minutes or until the top is crunchy.
- Drizzle each popper with a bit more Sriracha, if desired.
You will have enough crunchy topping and cheese to make more than this recipe calls for, so make more poppers if you want! If you have some of the crunchy topping left, use it on casseroles, baked chicken or fish, poppers or stuffed peppers. If you have cheese left, enjoy it with crackers.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.