Recipe: Quick crispy Brussels sprouts (+ Asian-inspired sauce)

I may or may not have dried these with the inside of a clean T-shirt in the absence of a kitchen towel...
I may or may not have dried these with the inside of a clean T-shirt in the absence of a kitchen towel…

I’ve been having a love affair with Brussels sprouts recently, in case you hadn’t noticed. When I saw that Minimalist Baker had a new recipe that involved not only these little nuggets of green goodness, but Sriracha too, I was ready to sign on the dotted line…until I noticed that their “Srirachi aioli” recipe was a bit…well, aioli is supposed to be an olive oil, garlic, and mayonnaise-based sauce, and their main ingredient was hummus. This kind of turned me off the recipe, but I decided to combine it with a “Crispy Asian Brussels Sprouts” recipe from The Baker Mama (which just so happened to only use ingredients I already had), and the results were pretty good! I found the sauce a bit too salty with 3 Tbsp tamari, so I’d try reducing the amount of tamari and increasing the amounts of lemon juice and maple syrup in another batch, but otherwise they turned out really well! I’d echo the Minimalist Baker recipe in saying that other sauces, including a honey-mustard sauce or a more traditional aioli, would also be great with the sprouts.

Half the sprouts cooking while the sauce reduces.
Half the sprouts cooking while the sauce reduces.
Yummy!
Yummy!

Quick Crispy Brussels Sprouts with Asian-inspired sauce

Yield: 4-6 side servings.

Adapted from Minimalist Baker and The Baker Mama.

Sprouts:
1 lb Brussels sprouts
1/2 Tbsp olive oil, + more for pan
Salt and pepper

Sauce:
2-3 Tbsp tamari
1 Tbsp maple syrup
Juice of 1/2 large lemon
1 garlic clove, minced
1 T Sriracha
Pepper

For the sprouts: Wash, trim, halve lengthwise, and dry sprouts. Toss with 1/2 Tbsp oil and season with salt and pepper. Heat large skillet over medium-high heat with some oil. Once hot, add a bit more oil and as many sprouts as will fit without crowding. Cover and cook 1-2 minutes, then turn them over, cover, and cook 1-2 more minutes. Shake the pan to toss the sprouts and cook another 30 seconds. Remove sprouts to empty mixing bowl and repeat.

For the sauce: Combine ingredients in a saucepan and reduce on the stove over medium-high heat until thickened, about 5 minutes. Drizzle over hot sprouts just before serving, being careful not to over-sauce and destroy the crispy texture.

If you’re planning for leftovers, store sauce and sprouts separately. Re-warm sauce in the microwave and sprouts in a skillet (or in the microwave if you must) and combine just before eating.

Serving suggestion: a great side for Rainbow Soup! I’m planning to have this all week as a side to various soups and meals that I’m clearing out of the freezer.

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