|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
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.