Wednesday, November 14, 2012

Roasted Brussels Sprouts with Honey Thai Sauce

Roasted Brussels Sprouts with honey Thai Chili sauce



My tasting partner and I try to play golf once a week, at twilight, with another couple, and afterwards, we go out to dinner.  We have been doing this for a while and try restaurants around town.  I often pick a side dish and try it at each restaurant as a sort of barometer of that particular restaurant.  Last year it was hamburgers.  This year, reflecting our new emphasis on plant based meals, I chose Brussels sprouts.  This recipe is an attempt to copy the best preparation of that menu item.  It is pretty simple, yet delicious.  I think roasting Brussels sprouts brings out their flavor, and the honey Thai chili sauce adds a wonderful spark of sweetness and heat.

Recipe after the jump

Roasted Brussels Sprout with honey Thai chili sauce

Serves 2

12 Brussels sprouts, trimmed and halved
3 Tbls of olive oil


¼ cup Sweet Red Chili sauce (I use Thai Kitchen)
2 Tbls honey

Preheat oven to 400*.  Trim and halve Brussels sprouts.  In a bowl, add sprouts and toss with olive oil.  Place Brussels sprouts, cut side down, on a sheet pan and roast for 30-40 minutes, until the sprouts have caramelized and turned brown.  Remove from oven and place into serving bowl.

Combine Sweet red chili sauce and honey in a measuring cup.  (You can add more or less of either, depending on your taste.)  Heat briefly in a microwave if needed.  Pour over cooked Brussels sprouts and serve.

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