Sunday, March 16, 2014

Sweet & Sour Brussels Sprouts with Sriracha Cream Sauce


I never thought I'd say this about a vegetable, much less brussels sprouts, but these are totally crave-worthy.  So much so that I kid you not - I ate these for lunch for almost a week straight.  I don't know whether it's the caramelization of the brussels sprouts themselves, the sweet and sour glaze, or the utterly addictive sweet and spicy Sriracha cream sauce.  My guess is that it's the trifecta.

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.

The first time I made this, I served it with ginger-garlic marinated flank steak and brown rice, and ended up just drizzling my entire plate with the sauce.  It was a really great meal, but the brussels sprouts definitely stole the show.  And then I made a giant plate of these again for lunch the next day.  And the next day.  And the next day.  And you get the picture.

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.  


Josie said...

Ooo I wonder if I could even get the.boy to like brussels sprouts with these!!

Josie said...

Oh my goodness Josie, I can totally see why you've been eating this every day. I'm totally going to try this later on in the week and follow suit! LOVE that sauce!

Josie said...

Oh man, do these brussels sprouts ever sound delicious! And the sauce as well. I'm surprised and intrigued to see the condensed milk--a SUPER interesting idea.

Josie said...

Great way to enjoy some brussels sprouts!

Josie said...

Yeah, that kind of surprised me too, but it just makes it a little sweet, and balances out the spiciness of the Sriracha. It's insanely addicting!

Josie said...

If anything will work, it's Sriracha!

Post a Comment