Sriracha Brussels Sprouts with “Bacon”
Last year Morgan sent me a link to White On Rice Couple’s recipe for Roasted Brussels Sprouts with Sriracha and Mint. As lovers of the Sriracha we had to try this one out. Needless to say the trial run went well and this recipe has become a staple in our house. If we buy brussels sprouts and make anything but this recipe, we usually regret that decision.
I grew up hating brussels sprouts. My older sister loved them, so my mom would boil them up and serve them on occasion (gag!). I could never stomach them, they were mushy and had a horrible flavor. I think if you served me boiled brussels sprouts today I would likely have the same reaction. It wasn’t until recently that I learned you could roast brussels sprouts (genius!) and oh my what a difference that made. The one and only vegetable I could not stand suddenly got thrown to the top of my list.
Taking advantage of one of my many purchases from the Farmers Market last week, I decided to whip up this recipe for dinner the other night. It is so very simple and even the most standard pantry will likely stock all the ingredients you need. This recipe does call for Vegan Fish Sauce, so, if you don’t keep Vegan Fish Sauce on hand (I know I don’t always have this), replace it with a mixture of 2 parts soy sauce and 1 part lime juice; this combination helps replicate the sour complexity of fish sauce that just soy sauce doesn’t provide. OR I have completely left out the Vegan Fish Sauce before and it still tasted great. OR for you omnivores, Morgan suggests using the real Fish Sauce! For a twist, I cooked and crumbled tempeh bacon on top – again Morgan suggests using the real thing.
Adapted from White On Rice Couple’s recipe for Roasted Brussels Sprouts with Sriracha and Mint.
2 lbs Brussels Sprouts, loose leaves removed and cut in half lengthwise
3-4 Tablespoons Grape Seed Oil or other cooking oil
8 slices of Tempeh Bacon
4 Tablespoons Warm Water
2 Tablespoons Vegan Fish Sauce – if you don’t have this try making a mixture of 2 parts soy sauce and 1 part lime juice
2 Tablespoons Sriracha Sauce
1 Garlic clove, minced
Juice of 1/2 a Lime
1 teaspoon Brown Sugar or Raw Sugar
2 teaspoons Rice Vinegar
Pre-heat oven to 375°F
- Place brussels sprouts on a sheet pan, toss with oil and place sprouts face down. Roast for 15 minutes, flip the sprouts to face side up and roast for an additional 10 minutes or until slightly browned.
- While sprouts are roasting, combine dressing in a bowl with a whisk.
- Cook bacon in a frying pan until crispy and crumble when cooled slightly.
- When sprouts have finished, toss with crumbled bacon and dressing.
- Serve over rice.