As I have mentioned before, I am not much of a deep fry cook. I like deep-fried food, but I leave it to the experts. The food that I deep fry ends up burnt on the outside and raw in the middle, or it’s cooked through, but soggy with oil. I know, I am supposed to use a thermometer to monitor the temperature. I tried the thermometer, but my attempts at deep-frying still produced tragic results. I just do not have the touch. Also, the frugal portion of my personality can’t bear to use a large quantity of oil. I always end up saving it while the health conscious portion of my personality screams “That oil is damaged! Doesn’t oil that is heated past a certain temperature causes cancer! Throw it all out!”. It’s a mess. I need someone else to worry about the financial and health implications of the oil, preferably a professional cook.So, this is an oven roasted adaptation of a recipe for deep-fried Brussel sprout leaves posted by Merrill at food 52, who created the dish after a nibble that is served at The Vanderbilt in Prospect Heights Brooklyn. I live in Brooklyn, so if I want deep-fried Brussel sprouts I shall toddle over to The Vanderbilt and order them (along with one of their cocktails, which are exemplary).I’ve added some roasted peanuts to my oven roasted version, to make up for lost crunch, and also some cilantro, just because I like it. When I’m feeding vegans, I make the sauce with Lyle’s golden Syrup instead of honey and it is just as good. The sweet lime sriracha sauce is very simple to make and crazy delicious. It would be a very good dipping sauce for yam fries. I kind of want to put it on everything. My feelings around it remind me of how I felt as a child about sweet and sour sauce. Why can’t everything come with sweet and tangy (now spicy) bright red sauce? Who says?ROASTED BRUSSEL SPROUTS WITH SWEET LIME SRIRACHA SAUCE
- 1 pound Brussel sprouts
- 2 Tablespoons mild oil
- 3 Tablespoons honey or 2 Tablespoons Lyle’s Golden Syrup
- 1 Tablespoon Sriracha Sauce
- the juice of 1 large lime
- 1 teaspoon flakey salt such as maldone (or regular salt to taste)
- 1/4 cup shelled peanuts, roasted
- 2 Tablespoons minced fresh cilantro (mint would be good too!)
- Preheat the oven to 425 degrees.
- Rinse the Brussel sprouts. Chop about a quarter of an inch from the stem end of each sprout. It is more than okay of some of the outer leaves fall off. Cut each sprout in half.
- On a large baking sheet, toss the halved sprouts and all of the loose leaves with 2 tablespoons of mild oil. Spread the sprouts out in a single layer and flip them so that they lay cut side down. Roast the sprouts for 15 minutes. Meanwhile, make the sauce and garnishes.
- Combine 3 Tablespoons honey or syrup, 1 Tablespoon Sriracha and the juice of 1 lime in a small bowl or jar. Whisk or shake to combine. Maybe your cat will try to help.
- Crush the peanuts in a mortar and pestle or roughly chop them.
- After 15 minutes, give your Brussel sprouts a stir and roast them for another 8-10 minutes. Keep an eye on them. The loose leaves should be crispy, but not charred.
- When the sprouts are done, toss them with the sauce in a shallow bowl and garnish with peanuts and cilantro (or mint). Eat them while they are still hot and crispy.
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