Thursday, October 25, 2012


– 1 lb Brussels Sprouts, trimmed
– 3/4 cup Rice Wine Vinegar
– 2-3 Tbsp Sriracha
– 2 1/2 Tbsp Brown Sugar
– 1 1/2 Tbsp Sesame Oil
– 1 Tbsp Toasted Sesame Seeds (I used bamboo smoked)
– 1 Tbsp Extra Virgin Olive Oil
– Salt to taste


Depending on the size of your Brussels spouts, either cut in half, fourths or leave whole. In a saute pan, heat olive oil. Add Brussels sprouts, toss in olive oil and season with salt. Begin to cook over medium/high heat, turning often to brown evenly. It’s ok if they get a little crisp. In a bowl, whisk together vinegar, Sriracha, sesame oil and sugar. Once Brussels sprout are cooked through, turn down heat to medium/low and pour Sriracha mixture over the sprouts. Toss to coat and turn up heat towards medium/high. The sauce will begin to bubble, so be careful not too burn.¬†Once the sauce starts to reduce and get a little sticky to coat the sprouts, remove from heat. Move to a serving dish and garnish with toasted sesame seeds.

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