TIME: 30 MINUTES SERVES: 4 AS A SIDE
Growing up, I, like many people, loathed and feared Brussels sprouts. Now, because of this dish, l’ve turned into someone who actually craves them. What makes these simple vegan gems so remarkable and addictive is the combination of pan-searing then roasting them before coating them in a spicy-sweet sriracha glaze; the result is almost like a veggie candy. I hope this recipe-one of Little Pine’s most popular-can likewise help you trade your childhood sprout aversion for a cruciferous vegetable obsession.
SRIRACHA GLAZE - ¼ cup sriracha - 1 cup agave nectar - ¼ cup sesame oil - 2 tablespoons tamari - 1 tablespoon fresh lime juice
BRUSSELS SPROUTS - 2 tablespoons vegetable oil - 1 pound Brussels sprouts, trimmed and halved - 1 teaspoon white sesame seeds, for garnish
Steps:
1 Preheat the oven to 350°F.
2 MAKE THE SRIRACHA GLAZE: In a small bowl, whisk together the sriracha, agave, sesame oil, tamari, and lime juice until incorporated. Set aside.
3 MAKE THE BRUSSELS SPROUTS: In a medium cast-iron skillet large enough to fit all the Brussels sprouts, heat the vegetable oil over medium-high heat until almost smoking. (If you don’t have a pan large enough, cook the Brussels sprouts in two pans; divide the oil evenly between them.) When the oil is hot, place the Brussels sprouts cut side down in the pan, reduce the heat to medium, and cook for about 3 minutes, until dark brown. Stir thoroughly and cook for 2 minutes more. Transfer the skillet to the oven and bake for 10 minutes. Remove the skillet from the oven and toss the Brussels sprouts with enough glaze to coat them evenly. (If you have any glaze left over, store it in an airtight container in the refrigerator for up to 1 week.) Garnish the Brussels sprouts with the sesame seeds and serve.