I get it.
Telling you “Asian roasted Brussels sprouts are the perfect bar food snack” makes me sound like a food snob. But if you’re reading this, you’re either already a food snob, or you’re on the road to becoming one. So let’s embrace both our inner food snobbery, and this fantastically delicious and easy to make bar snack.
Like clockwork, 4pm rolls around and I begin craving a cold beer and a salty treat. I look in the fridge to find something to curb my hunger. My eyes keep going back to a bag of Brussels sprouts. Conventional wisdom tells me my snack attack cannot be cured by Brussels sprouts. Conventional wisdom be damned!
I crank the oven to high heat to get the Brussels sprouts charred and crispy, then toss them in a sticky Asian glaze. Slightly sweet, a bit tangy, and nicely balanced by the heat from the Sriracha.
Kiss the mozzarella sticks goodbye. You’ve evolved into a more sophisticated form of bar food. Don’t forget the cold beer.
- 1 pound fresh Brussels sprouts
- 2 tbsp vegetable oil
- 1-2 tsp kosher salt
- 1 garlic clove, minced
- ½ tsp fresh ginger, finely grated
- 3 tbsp soy sauce
- 1 tsp fish sauce
- 2 tbsp honey
- 2 tbsp fresh squeezed lime juice
- 1 tbsp Sriracha sauce
- A pinch of freshly cracked black pepper
- Preheat oven to 400 degrees F and set a rack on the very top level. Cover a large rimmed baking sheet with foil and reserve.
- Prepare the Brussels sprouts by cutting off the base of each sprout and slicing them in half. Discard any loose outer leaves.
- Rinse Brussels sprouts under cold water and drain removing as much excess water as possible.
- In a bowl, toss Brussels sprouts with the oil and sprinkle with salt. Stir with your hands to ensure they are well-oiled and salted, and spread out evenly on baking a sheet.
- Place in the oven on the top rack for 45-50 minutes. After both 20 and 40 minute mark, stir the Brussels sprouts to ensure all sides get crispy.
- When Brussles sprouts are close to being done, prepare the sauce. In a small saute pan, combine garlic, ginger, soy sauce, fish sauce, honey, lime juice, Sriracha, and black pepper. Reduce sauce over medium-high heat until sauce is thickened (about 5 minutes). Make sure to stir frequently to avoid burning.
- When fully cooked and crisped on all sides, remove Brussels sprouts from the oven. Place them in a bowl and toss with some of the reduced sauce. Add sauce the sauce a little bit at a time, as you don’t want the Brussels sprouts to be overly soaked. You want them to retain their crispy texture. You should have a little sauce leftover.