Saturday, March 27, 2010

Roasted Brussels Sprouts with Sriracha Sauce

This is a vegetarian version of a dish I introduced before (Brussels Sprouts with Sriracha and Bacon).  Actually this version is easier.  Warning; this is as spicy and as addictive as the other one.  I don't know how my husband managed to eat them without water.  I guess he was already addicted.  If you are not sure, start with half the amount of sriracha and add more later.

Roasted Brussels Sprouts
with Sriracha Sauce
Print Recipe

Quantity Ingredients
20 brussels sprouts
1/4 tsp  salt
2~3 Tbsp olive oil
1 clove garlic, minced
1/2 Tbsp sriracha sauce*
1 Tbsp mayonnaise

  1. Preheat the oven to 400 degrees. Cover a baking sheet with aluminum foil.
  2. Remove ragged outer leaves on the brussels sprouts and discard. Trim the stem ends and cut into halves. Transfer to the baking sheet.
  3. Sprinkle salt and drizzle olive oil over the sprouts and mix well.  Spread the sprouts in a single layer, flat side down.  Roast for 20-25 minutes, or until crisp on the outside and tender on the inside.
  4. In a mixing bowl, combine garlic, sriracha sauce and mayonnaise. Add the sprouts, mix well and serve.

Serves 2~3

* If you are sensitive to heat, you may start with 1 tsp of sriracha and adjust later.