Sweet Heat Maple Sriracha Steelhead Trout
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Sweet Heat Maple Sriracha Steelhead Trout

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.

Tags:
Protein Smart
Calorie Smart
Carb Smart
Easy Prep
Allergens:
Fish
Soy
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Calories580 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate37 g
Sugar22 g
Dietary Fiber8 g
Protein35 g
Cholesterol95 mg
Sodium480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Small Bowl
Paper Towel
Large Pan
Aluminum Foil

Instructions

Prep & Roast Carrots
1

• 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.

Start Sauce
2

• Meanwhile, in a small bowl, combine Sriracha, maple syrup, ponzu, and 2 TBSP water (4 TBSP for 4 servings).

Cook Pork
3

• 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.

Cook Brussels Sprouts
4

• 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.

Finish Sauce
5

• 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.

Finish & Serve
6

• 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°.

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