Even the haters won't hate.
- Oct 10, 2016
- 2 min read
Sriracha Brussels Sprouts
There is a restaurant in Houston called Uchi which is possibly some of the best and most expensive Sushi I have ever enjoyed - out of this world flavours - one of the tasties that I had there the last time were their Brussels sprouts - with Christmas coming up and with Brussels being in season I decided to investigate if I could make my own version of these delights. I know that like marmite - Brussels can be a bit of a love hate situation... I challenge anyone to not enjoy these - Delicious!
Ingredients:
1/2 bag of Brussels Sprouts
Pinch of Salt
Pinch of Pepper
2.5 teaspoons of Coconut Oil (.5 for the sauce)
1 teaspoon of Sriracha Hot Sauce
2 teaspoons of Soy Sauce
1 teaspoon of Honey
Drizzle half a juicy Lime/ Lemon
Method:
Chop Brussels in half and remove any loose leaves - give a good wash and lay out on a baking tray drizzling coconut oil and salt and a tiny grind of pepper over the top. I found it easier to place all the same side up.
Bake in the oven at 400 F - for 25 mins and then take out and turn. This really does depend on the size of your Brussels - everything is bigger in Texas so you might find that you don't need them on for as long as 25 mins - or if you have an amazing Organic farm in your garden and you have produced beasts - you might want them on a little longer.
Place them back in the oven and cook until golden brown and crispy.
Whilst they are in you can get on with the dressing of sorts. In a small sauce pan mix together the Hot sauce, soy, citrus, honey and Coconut Oil. Quantities again really depend on the amount and the size but my quantities are for two people and works for half a bag. Bring the sauce to a bubble and until sauce is thickened. Once Brussels are golden - take out the oven, drizzle over the sauce and serve.
Serve & Enjoy.
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