I love Brussels sprouts. I mean, I really love them. I was probably one of the only kids who loved eating them, although back then my parents made the kind that you boil in a bag (or microwave) and that were drowning in butter sauce.
Not too long ago The Vanderbilt opened up in our neighborhood with lots of buzz about its menu and Michelin-starred chef. One of the most buzzed about items on their menu is their appetizer portion of Brussels sprouts with Sriracha, lime, and honey. You may remember that I declared Sriracha to be the greatest condiment to ever come out of a squeeze bottle, so to say that I was intrigued by the sound of this dish is a bit of an understatement. Brussels sprouts? With Sriracha? Yes please!
So although I haven’t tried The Vanderbilt’s own version, I was determined to come up with my own vegan one, inspired by the ingredients they use. Below is the recipe that I came up with, and while I have no idea how they compare with The Vanderbilt’s, these were really, really good. If you don’t already like Brussels sprouts, then chances are you just didn’t like them as a kid and you’re still hanging on to childhood food prejudices. Or, you actually don’t like them, in which case I think you might be crazy and we probably can’t be friends. But if you do like Brussels sprouts or want to try them, then you should definitely try this recipe. Roasting the Brussels sprouts gets that great caramelized, slightly nutty flavor out of them, and the marinade/dressing is spicy, sweet, salty, and just a bit tart. Now go eat your Brussels sprouts!
The Vanderbilt-Inspired Brussels Sprouts
9 oz. Brussels sprouts, cleaned and halved
1/4 cup maple syrup
1 1/2 tsp. soy sauce
1 1/2 tsp. Sriracha sauce
juice from one lime
1. Preheat oven to 350. Toss Brussels sprouts in a medium bowl with enough olive oil to evenly coat. Spread sprouts out in an even layer on a baking sheet, and lightly drizzle with some more olive oil. Roast at 350 for 15 minutes.
2. While sprouts are roasting, make dressing. Whisk together syrup, soy sauce, Sriracha, and lime juice in a medium bowl.
3. After 15 minutes, take sprouts out of oven and toss them in the dressing. Spread them out on baking sheet again in an even layer, and drizzle the dressing over the top, reserving a few tablespoons. (There should still be some oil on your baking sheet, this is fine.) Roast another 10 minutes.
4. Drizzle remaining dressing over sprouts before serving.
I served mine over couscous and a couple slices of baked tofu. Delicious!