There’s something about this holiday season that has me craving takeout food alllll the time. And by that I mean Thai food. Always Thai food. Like my Thai Coconut Soup with Salmon from last week. The obsession is real, you guys.
What’s funny about this recipe is the only time I’ve ever tried sweet & sour anything from a restaurant, whether that be sweet & sour soup or sweet & sour chicken, it was BLEGH. Not good. Not my cup of tea, if you will. But these Sweet & Sour Brussels Sprouts? Guys. You know how I’ve told you multiple times that my brother haaaaates brussels sprouts and my mission is to FINALLY make a recipe where he likes them??
WELL I DID IT!!! It wasn’t the Brussels Sprouts with Toasted Pine Nuts & Pomegranate, the Maple-Balsamic ones with bacon, or EVEN my Buffalo Chicken & Brussels Sprouts Skillet with Ranch. But these Sweet & Sour Brussels did it! For the freaking WIN.
That is all. Drop the mic and leave.
- 2 lbs brussels sprouts, cut in half and ends cut off
- 3 Tbsp olive oil, divided
- 3 Tbsp red wine vinegar
- 2 Tbsp honey (whole30 substitute: 3 chopped dates)
- 1 Tbsp fish sauce
- 1 tsp minced garlic
- 2 Tbsp coconut aminos
- ½ tsp black pepper
- 1 Tbsp sriracha*
- Pinch of red pepper flakes
- 1 Tbsp sesame seeds
- Preheat the oven to 400 and line a baking sheet with parchment paper. Toss the cut sprouts in a large bowl with 2 Tbsp olive oil and ½ tsp sea salt.
- Bake for 25 minutes, until lightly browned.
- Meanwhile, whisk the red wine vinegar, honey or dates, coconut aminos, fish sauce, garlic, black pepper, and sriracha in the same large bowl.
- Once the sprouts are done roasting, toss them in the sauce. Garnish with a pinch of red pepper flakes and sesame seeds.
Inspired by Bon Appetit Magazine.
