Because of their inherent bitterness, brussels sprouts lend themselves really well to these bold flavors, but I also gave broccoli this treatment, and it was awesome as well. You hit on all the major flavors here - sweet, spicy, salty, bitter, and sour. Therefore totally amazing and totally addictive.
We are alllllmost out of brussels sprouts season, so get them while you still can. And when they're gone, make this with asparagus. Or broccoli. Or eggplant. Actually, I'm pretty sure you could slather a bunch of the glaze and sriracha cream sauce on a leather shoe and it will still taste amazing. It's that good.
Sweet & Sour Brussels Sprouts with Sriracha Cream Sauce
Sriracha Cream Sauce adapted from Damn Delicious
For the Brussels Sprouts
- 1 lb brussels sprouts
- 2 tsp vegetable oil
- kosher salt and freshly ground black pepper
- 3 Tbs sweet chili-garlic sauce
- 2 tsp soy sauce
- 1 tsp fish sauce
Preheat the oven to 400 degrees.
Trim the stem-end of the brusels sprouts, then halve. Toss with the vegetable oil, arrange in a single layer on a rimmed baking sheet, and sprinkle with salt and pepper. Roast 10-12 minutes.
Meanwhile, whisk together the sweet chili-garlic sauce, soy sauce, and fish sauce. Pour over the brussels sprouts, then carefully toss to coat. Return the pan to the oven and cook an additional 5-8 minutes, or until they are charred and browned in spots, and cooked through.
For the Sriracha-Cream Sauce
- 1/2 cup mayonnaise or Greek yogurt
- 2+ Tbs Sriracha hot sauce
- 1 Tbs sweetened condensed milk
Whisk together the 3 ingredients, taste, and add additional Sriracha to reach your desired level of spiciness (for the record I think I added close to 4 Tbs of Sriracha, but I like spicy!)
To serve, divide the brussels sprouts among plates and drizzle with Sriracha sauce.