Holiday Sides: Spicy Glazed Brussels Sprouts

spicy brussels sprouts | domesticated academic

You’ll love these because they’re a little sweet, a little spicy, and they’ll really pep up your next meal. Brussels sprouts are a great fall vegetable and you can use fresh or frozen. If you use frozen, defrost them and pat them with paper towels to remove as much moisture as you can from them. I never got into sprouts until I was older and now I find them to be quite enjoyable! The addition of some honey and spicy chili sauce pretty much had me at “hello” and we’ve been friends every since. I find sprouts to be very versatile and put the leftovers of these into a soup a few days later after chopping them up a bit more to get uniform pieces.

spicy brussels sprouts | domesticated academic

Have fun with this recipe. You don’t need to add the chili sauce or you can swap almost anything out for the honey for a natural sweetener. Maple syrup is also another personal favorite of mine.

chili sauce | domesticated academic


You’ll need:

30 minutes

  • 1 1/2 lbs brussels sprouts, trimmed & halved
  • 1 tablespoon chili sauce 
  • 3 tablespoons oil of choice
  • 1 tablespoon minced garlic
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Heat oven to 350 degrees F.
  2. Toss sprouts, chili sauce, oil, salt, pepper, and garlic in a baking dish.
  3. Roast, tossing once, until sprouts are golden brown, about 15-20 minutes.
  4. Drizzle with honey and toss to coat.

bourbon creamed spinach | domesticated academic

Bourbon Creamed Spinach


POWER muffins: blueberry+oatmeal+yogurt=POWER

Yeah, I said it, POWER muffin baby.  Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. Chobani for the W-I-N again! Perhaps it’s the Olympics that have me all excited, perhaps it’s the love I have for not using oil in baked goods, perhaps I just like to bake. No matter the reason, these muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats. I enjoy some carbs with breakfast and these are a nice change from my typical morning routine.  My everyday ‘menu’ is usually hard boiled egg whites, a slice or two of homemade bread or toast, and a fresh peach or whatever is in season.  And a giant iced coffee during the summer. It’s quick, I boil eggs on Sunday’s so I can spend more time online before I go to work.  It’s not the most exciting thing, but it’s quick, healthy, and I don’t “stray” on my healthier lifestyle track if I have a planned menu.

Fruit is in season at the moment, so I’m being spoiled with a plethora of fresh produce from the garden and the CSA share, and whatever I find. Yes, I scavenge and I’m proud to admit it. I picked up some fresh blueberries but if it’s ‘off season’ you can always get frozen berries and thaw them out. I would recommend straining them and dusting them with flour or sugar so they don’t clump together. I switched out the oil for non-fat honey greek yogurt but kept some butter and two of the eggs.  The yogurt gives them a dense consistency and removes some of the fat. I’m working to remove some of the junk from baked goods, but sometimes you need some butter to achieve a lightness and texture in baked goods.  I just can’t get off the ‘butter’ wagon and refuse to use anything that is a substitute because it’s just not as good. The oatmeal gives the muffins a great texture and adds some fiber, powering you through the morning.

You’ll need:

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.