Sriracha Honey Brussels Sprouts

Yesterday was Easter Sunday and so the fam and I headed out east to my parents house on Long Island to celebrate. This means more food than the average person should be able to consume in the form of ham, leg of lamb, macaroni and cheese and BRUSSEL SPROUTS.


These are my dad’s favorite way to cook and eat brussels sprouts and my favorite, too! I was thrilled to help him make them this year. And will definitely be making them again at home soon.


The sauce is really what brings this dish together. It’s the perfect combination of sweet and spicy in every bite. Honey and Sriracha pair so well with the brussels sprouts. And it’s SO easy to make!


Sriracha Honey Brussel Sprouts

  • Servings: 6-8
  • Difficulty: easy
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The spicy and sweet brussels sprouts you've been waiting for.


  • 1 1/2 pounds of brussels sprouts
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 3 tablespoon sriracha
  • Sea salt and pepper to taste


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Trim base of sprouts and discard.
  3. Slice sprouts in half.
  4. In large bowl, whisk EVOO, vinegar, honey and sriracha.
  5. Toss in sprouts until coated.
  6. Top with salt and pepper.
  7. Spread evenly on baking sheet, flat sides down.
  8. Pour remaining sauce around pan.
  9. Roast 20-30 minutes, until crispy on outside and golden/caramelized on outsides.
  10. Enjoy!

Spaghetti Squash

Confession: I am addicted to carbs. I love pasta, bread, pizza, carbs, carbs, carbs. But some nights – especially after a long weekend of sweets and drinking, it’s nice to go low-carb, but not sacrifice flavor. And with that, I give you my Spaghetti Squash recipe. 


This beauty of a dish combines freshly roasted and shredded spaghetti squash, chopped mushrooms and tomatoes as well as handfuls of arugula and parmesan cheese. Unlike many spaghetti squash recipes, this one is not eaten “in the boat” but is instead treated more as traditional spaghetti – tossed lightly in the sauce. 


After slicing the spaghetti squash in half, it’s super important to season it before baking in the oven. My go-to is a simple mix of olive oil, salt and freshly ground pepper. This helps add flavor to the overall dish. Another important spaghetti squash tip is to not overcook it! If so, your results could be more of a mushy squash mix versus stringy strands of spaghetti squash. 

I love the mixture of mushrooms and tomatoes with some chopped onion and sliced garlic. It tastes so fresh and the rich umami flavors of the mushroom provide that extra savory flavor I like in my comfort food. 


Lastly, like any good pasta dish, it’s crucial to top your pasta with a healthy handful of cheese. The sharpness and hard texture of parmesan is perfect for this dish and really rounds out the flavors. 

Hope you enjoy this dish! 

Spaghetti Squash with Mushrooms and Tomatoes

  • Servings: 4-6
  • Difficulty: easy
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A fresh, light spaghetti squash recipe perfect for a low-carb dinner.


  • 2 3lb spaghetti squash
  • 2  cups sliced button mushrooms
  • 1 white onion, chopped
  • 2  cloves of garlic, minced
  • 2 cups of arugula
  • 3 tomatoes, roughly chopped
  • 1/4 cup parmesan cheese plus more for topping


  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut each squash in half lengthwise from stem to tail and scrape out the seeds.
  3. Drizzle with olive oil and season with salt and pepper, to taste.
  4. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  5. While squash is cooking, toss sliced mushrooms, chopped onions and tomatoes in a pan on medium-high heat.
  6. Gently stir in garlic and add salt and pepper, to taste.
  7. Remove baked spaghetti squash from oven and let rest until cool enough to handle.
  8. Using a fork, scrape the flesh to create long strands.
  9. Add spaghetti squash stands to pan with vegetables.
  10. Stir in arugula and cheese till combined.