Weird and Wonderful Veg: BRUSSELS SPROUTS
I distinctly remember my first experience with Brussels sprouts: I was about ten years old, my aunt brought them for dinner, and they tasted like smelly socks. My dad steamed them and I recall looking down at these bright green mini cabbages and wondering how in the world I was going to eat enough of them to leave the table.
I do not remember when I started loving Brussels sprouts, but the key to enjoying these cruciferous beauties is roasting them (or sautéing, but more on that later). While you can keep it as simple as olive oil and fresh ground pepper, below I've included my favourite way to spice up, literally, Brussels sprouts and other veg like broccoli and cauliflower.
Scroll down for the recipe, otherwise if you'd like some tips, here's what I've learned over the years:
Where do I get sriracha sauce?
Sriracha, a chili sauce, can be found at almost all large grocers, either in general sauces or the international section. It lasts forever, so don't be intimidated about having too much. It is quite spicy, so if you're concerned about heat, half the amount in the recipe below. Look for a right red bottle with a green cap.
Can't I just save time and halve the sprouts?
It really is worth quartering them. This increases surface area for both the sauce to adhere to and for caramelising during roasting. Halving them works, but definitely not as well.
Do I need to mix the sauce in a seperate bowl?
"Need" is a strong word, but I do highly recommend mixing the sauce separately then pouring on the sprouts. I've put each ingredient directly on the sprouts and mixed, but it doesn't work as well.
Can I put the sprouts in the roasting pan and then add the sauce?
Again, like the sauce, I have found it's better to mix the sauce with the sprouts in a large bowl and then put in the pan. It does make for two more dirty dishes and a bit extra time, but it does seem to be worth it.
0.5 kg Brussels sprouts, quartered
1/4 cup sriracha sauce
1/8 cup (or 2 TBS) olive oil
1/8 cup maple syrup
1/8 cup lemon juice
1/8 cup balsamic vinegar
Fresh ground pepper (optional)
Combine all the sauce ingredients, pour over quartered Brussels sprouts, and mix until well coated. Roast in a pre-heated oven at 200 degrees C for 20-25 minutes.