Well, this is a slight lie because I love brussels sprouts in many, many forms. This is my current favorite way to eat them. I created this recipe when I was in search of a healthier version of the infamous David Chang of Momofuku's brussels. I swapped out the fish sauce for a blend of lime juice, brown rice vinegar, and a little soy, exchanged sugar for maple syrup, and added plenty of hot sauce for that spicy and sweet kick. As an added crunch factor, I threw in thin slices of cucumber and plenty of sesame seeds for garnish and texture.
my current favorite way to eat brussels sprouts
4 servings
- 3/4 lb brussels sprouts
- 1 tbsp melted coconut oil
- 1 tbsp olive oil
- Juice of 2 limes
- 2 tsps pure maple syrup
- 1/4 cup brown rice vinegar
- 1 tsp low sodium soy sauce
- 15-20 dashes of hot sauce
- 1/4 cup thinly sliced cucumber, skin on
- 1/4 cup chopped cilantro
- 1 tbsp raw sesame seeds
Preheat oven to 400 degrees.
Cut off the ends of brussels sprouts and remove any yellow or brown outer leaves. Slice each sprout in half, quarters if some brussels sprouts are very large. Place brussels sprouts on a parchment paper lined sheet pan, toss with 1 tbsp of coconut oil, and roast for 35-40 minutes until crisp on the outside and tender on the inside. Whisk olive oil, lime juice, maple syrup, brown rice vinegar, hot sauce, and soy sauce in a serving bowl. Add the warm brussels sprouts to the maple lime dressing, toss in the sliced cucumber and top with cilantro and sesame seeds.