It kind of seems like I only eat vegetables and cookies if we’re considering this space of internet a reflection of my eating habits. And that’s kind of true. (I actually have another cookie recipe for you coming up!) I tend to lean more toward the vegetable end. I eat vegetables with every meal. Like literally. (In the literal sense, not that crazy figurative sense that people seem to say.) I eat a breakfast salad daily, which is essentially vegetables and some type of protein thrown on top of arugula or spring mix.
And I really don’t know how my love could have grown so deeply, considering my mom admittedly doesn’t really care for vegetables…unless they’re covered in cheese, near mush, and then covered with a bit more cheese. While we’re at it, I’m going to go ahead and say that the addition of cheese to a dish is often a cop out for actually adding flavor. (This is blasphemous talk according to my mom.)
These aren’t mushy. Nor cheesy.
These are crispy. And spicy.
Thinly slicing the Brussels sprouts and tossing them with some sesame oil will allow them to crisp up while baking. I used sesame oil for the nutty flavors, which complement the ingredients of the glaze. Oh! Make sure not to overcrowd the pan! Otherwise, this will create steam causing the Brussels to become soft during cooking. Once they’re out of the oven, this is where the good stuff happens.
The glaze is simple mix of some Asian staples with a balance of heat from the Sriracha with the acid from the lime and slight sweetness from the honey. While we’re talking about the glaze, this is my weekday life hack (that isn’t much of a hack). Make sauces and glazes over the weekend, and then add it to any quick and boring dinner you make in under 15 minutes on a Wednesday night at 8:13 PM. Win.
I’m essentially presenting some homely roasted vegetables and throwing a glaze on top of them and calling it a recipe. But you’ll be happy this Wednesday when you keep thinking it’s Thursday, and you have no idea what to make for dinner.
- 6-7 cups Brussels sprouts, sliced into ¼" slices (yielding about 5 cups sliced)
- 1 tablespoons sesame oil
- ¼ cup Sriracha
- ¼ low sodium soy sauce or coconut aminos
- 1 teaspoon fish sauce
- 1 teaspoon red curry paste
- 1 teaspoon honey
- ½ lime, squeezed
- Preheat the oven to 425 degrees. Line a large baking sheet with aluminum foil (for easy clean up).
- Slice each Brussels sprout into ¼” slices, continuing to cut until you have about 5 cups of Brussels sprout slices.
- Toss with 1 tablespoon of sesame oil and stir to coat.
- Spread evenly on pan, making sure to not overcrowd the sprouts.
- Bake for 10 min.
- While the sprouts are roasting, mix the glaze ingredients in a small bowl, and stir to combine.
- Remove from oven and turn the sprouts to ensure even cooking.
- Bake for an additional 5-10 minutes until the ends of the sprouts are crispy.
- Place sprouts on serving dish or plate and drizzle with the glaze. Garnish with a sprinkle of cashews.