I realized recently that I write about meat a lot. Don’t get me wrong, I like meat and all, but I’m seriously not one of those lame “blah blah blah, I don’t eat anything green” people. Not even close.
So that explains part of my excitement the other night when Scott and I went to The Vanderbilt, a new restaurant over in Prospect Heights. I’ve been excited to try the food there since the place opened a few weeks ago. The place was hopping (and it was a Sunday night) but for good reason – we had a really delightful meal, and awesome cocktails. One of the best parts of the meal was their roasted Brussels sprouts with sriracha, lime, and honey.
No seriously, these sprouts were A-M-A-Z-I-N-G. I’m actually quite a big fan of Brussels sprouts, especially when they’re roasted. I’ve had them with balsamic vinegar, roasted with bacon, or just with some garlic, olive oil, and Parmesan.
So I immediately set about to recreate the recipe. Scott had conveniently picked up some nice sprouts from the Greenmarket on Saturday and sriracha, lime and honey are things I all have lying around the apartment.
With a bit of tweaking I found something that approximates the deliciousness of The Vanderbilt’s Brussels sprouts. Check them out!
Here’s what you’ll need for Roasted Brussels Sprouts with Sriracha, Lime, and Honey.
|2 cups Brussels sprouts||$1.50|
|1 tablespoon oil (canola or olive)||$3.19|
|1 teaspoon toasted sesame oil||$2.99|
|The juice of 2 limes||$0.67|
|1 tablespoon honey||$3.99|
|1/4-1/2 teaspoon thai fish sauce||$2.79|
|1/2 teaspoon sriracha||$3.69|
|2 teaspoons sesame seeds||$4.09|
Total: $22.91 for 4 servings or $5.73 a serving.
Start by preheating your oven to 400 degrees. Then wash the Brussels sprouts and remove any brown leaves from the outside. Then chop the sprouts in half or quarter (for the bigger ones). You’ll end up with an attractive looking pile of greens like this:
Grab a baking pan and pour both oils in the bottom. Put the Brussels sprouts in and toss them around to cover them with the oil. Put them in the oven and let them roast for about ten minutes. In order to get them brown and crispy, make sure that you lay them out so that they’re all one layer like this:
In the meantime, mix the lime juice, honey, fish sauce, and sriracha together in a small bowl. Note that my measurements are approximate. You want a sauce that is balanced between sweet, salty, sour, and spicy. If you’re afraid of spice, go light with the sriracha at first.
I found the sauce to still be a bit thin and not how I remembered from the Vanderbilt, so I reduced it on the stove until it was syrupy.
After ten minutes, pull the Brussels sprouts out and give them a vigorous shake. Add the sesame seeds and pop them back in the oven for another ten minutes or so. After that, they should be starting to get brown and all the leaves that have fallen off the sprouts will start to get crispy. Shake them again, then put them under the broiler for a few more minutes (3-4) so they get nice and browned. They should look sexy like this when they come out:
Put them in a nice bowl and top with the sauce.