If you ask most people, they'll tell you they don't like brussels sprouts. That's because they've never really had brussels sprouts. They've only ever had soggy little cabbage balls. Or perhaps they haven't even had those--they've only had the idea of soggy little cabbage balls in this woefully slandered member of the broccoli family. At any rate, before you pass judgment, you should make these. They are fabulous beyond fabulousness. They are like the brussels sprouts you thought you knew went to Hollywood and made it big (minus the plastic surgeries).
Asian Brussels Sprouts
adapted from The Baker Mama
Prep time: 10 minutes
Cook time: 45 minutes
brussels sprouts: 1.50, other stuff: .50 (yeah, I'm totally guessing here; sorry)
1 lb brussels sprouts
3 Tbsp canola oil
3 Tbsp soy sauce
3 Tbsp maple syrup
2 Tbsp lemon juice
1 garlic clove
1 Tbsp Sriracha sauce
pinch black pepper
Preheat oven to 400 degrees. Set a rack on the top (yup--top).
Cut sprouts in half and remove any leaves that are wilty or falling off.
Spread brussels sprouts on a cookie sheet. Coat with oil and sprinkle with satl.
Place on TOP rack for 40-60 minutes, stirring them every 15 or 20 minutes to ensure that all sides get browned and crispy.
During the last 10 minutes of cooking, put other ingredients in a pot and boil them until they reduce into a thicker sauce (about 5 minutes)
Remove sprouts from oven and brush with the sauce. I did this with a pastry brush and it worked perfectly. You'll likely have leftover sauce. You can use this for dipping if you wish.