I never knew I liked brussel sprouts until I had them at Momofuku noodle bar in the east village. Dressed up in all sorts of goodness, the dish had me thinking about brussel sprouts all week. How weird, you're thinking, right? Well try this recipe and tell me if these little buggers don't have you daydreaming about them until you can get your next fix.
What you'll need:
1 pound brussel sprouts
2 tablespoons honey
Juice from 2 limes
2 tablespoons sriracha (less if you don't like spicy)
1 tablespoon toasted sesame oil/canola oil for sauce, 1 additional tablespoon of canola oil for roasting
1 tablespoon fish sauce (optional, but preferable if you have it on hand...and if you don't have it on hand, try finding this stuff, it's a great thing to have in the pantry!)
1 tablespoon soy sauce
Begin by preheating the oven to 400 degrees.
Wash the brussels sprouts, and trim them if needed.
Cut into half and place cut side down on a pan
Pour one of the tablespoons
of canola oil over the brussel sprouts and place into the oven for 10 minutes
While the sprouts are in the oven, mix together sauce ingredients
After ten minutes, pull out the sprouts and drizzle the sauce over the sprouts, lightly coating them but making sure there is not much excess in the pan or it will burn. Then place the sprouts back in the oven for another ten minutes.
Take them out and toss with remaining sauce.
The sprouts will be salty and sweet and caramelized with a kick at the end. You will probably find yourself without any leftovers and with a horrifying addiction to brussel sprouts about five minutes later.