At our first meeting, I think this may have been my favorite dish. I am a total sucker for roasted brussels Sprouts (my people are known for their love of Cabbage), and the tangy, sweet and spicy nature of these little buggers was unexpected and wonderful.
Josie’s Honeyed Sriracha Brussel Sprouts
modified from Nate Cooks
2 cups brussels sprouts
1 tablespoon oil (canola or olive)
1 teaspoon toasted sesame oil
1/4 cup lime juice (about 1 juicy lime)
1.5 tablespoon honey
1/4-1/2 teaspoon Thai fish sauce
1/2 teaspoon Sriracha
2 teaspoons sesame seeds
Preheating your oven to 400 degrees.
Wash the brussels sprouts and remove any brown leaves from the outside. Chop sprouts in half or quarter if you have large sprouts.
Pour oils into a baking sheet. Add the brussels sprouts in and toss until covered with oil. Arrange the sprouts in one, even layer, and roast for about ten minutes in the oven.
Meanwhile mix the lime juice, honey, fish sauce, and Sriracha together in a small bowl. You can play with the measurements according to your tastes. Reduce sauce on the stove top until it thickens and forms a syrup.
After ten minutes, pull the brussels sprouts out and give them a vigorous shake. Add the sesame seeds and pop them back in the oven for another ten minutes or until they start to brown and all the leaves that have fallen off the sprouts are a little crispy. Shake them again and put them under the broiler for a few more minutes (3-4) until browned.
Toss in a bowl with the sauce, serve warm.
I also recommend checking out the blog Josie was inspired by, Nate Cooks. He’s got some pretty tasty looking recipes there.