Sweet Heat Maple Sriracha Steelhead Trout
with Chili-Roasted Carrots & Brussels Sprouts
Sweet and buttery with a touch of heat, our quick and delicious maple-Sriracha sauce elevates juicy pork chops to the next level. Sides of tender roasted carrots seasoned with Korean chili flakes and savory sautéed Brussels sprouts round out this plate that’s sure to tantalize your taste buds for a speedy weeknight dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Carrots
1 teaspoon
Korean Chili Flakes
1 teaspoon
Sriracha
2 tablespoon
Maple Syrup
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
8 ounce
Shredded Brussels Sprouts
10 ounce
Steelhead Trout
(Contains Fish)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve any larger carrots lengthwise first). • Toss carrots on a baking sheet with a drizzle of oil, chili flakes (use less if you prefer less heat), and salt. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, in a small bowl, combine Sriracha, maple syrup, ponzu, and 2 TBSP water (4 TBSP for 4 servings).
• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and tent with foil to keep warm.
Swap in chicken or trout for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook trout (skin sides down) until skin is crisp, 5-6 minutes, then flip and cook until opaque and cooked through, 4-6 minutes more.
• Heat a drizzle of oil in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 3-5 minutes. • Turn off heat; transfer to a plate. Wash out pan.
• Return same pan to medium-high heat. Add Sriracha mixture; cook, stirring, until thickened, 1-2 minutes (if sauce seems too thick, stir in water 1 tsp at a time). • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper to taste.
• Slice pork crosswise. • Divide pork, carrots, and Brussels sprouts between plates. Spoon sauce over pork and serve.
Slice chicken crosswise (skip slicing trout!).
Trout is fully cooked when internal temperature reaches 145°.
