You know how some people say you can put ranch on anything to get kids to eat it? Well, don’t try to get kids to eat Sriracha, but it is really good on pretty much everything… avocado toast drizzled with Sriracha is just one fave at #TheHeanyHouseKitchen.

I’ll bet you can even get a veggie-phob to eat Brussels sprouts by adding some Rooster Sauce (no really, I have done it).

And it’s especially awesome sauce paired with the sweetness of maple syrup in this simple glaze for oven roasted Brussels sprouts.

Sriracha [pronounced see-ROTCH-a] is also known as “Rooster Sauce” for the rooster on its bottle. It’s a hot sauce made from chili peppers, vinegar, garlic, sugar, and salt, and is starring on menus all across the country right now. There’s a whole cookbook dedicated to recipes using Sriracha, and a documentary. 20 million bottles are sold every year. (More facts you didn’t know about Sriracha.)

Last winter I tried crispy Brussels sprouts with Sriracha honey as an appetizer at Bricco in Harrisburg that inspired a staple side dish at our house. Instead of deep frying, I simply roast them, and toss with maple syrup and Sriracha.

Here’s how:
1. On a baking sheet, roast 1 quart (about 2 stalks farm fresh brussels sprouts, removed from stalk), tossed with olive oil, salt and pepper at 400 degrees for 30-40 minutes.

2. Meanwhile, whisk together 1/4 cup pure maple syrup with 1 tablespoon Sriracha.
(You can also substitute honey for maple syrup.)

3. After sprouts are roasted, toss with maple Sriracha mixture.
(Trust me, adding it before roasting causes some sort of fermentation reaction that makes them taste like bad wasabi.)

*This amount will serve about 4-6 people. Double the recipe for a larger gathering.