Its BRUSSELS SPROUT season and I couldn't be more happier!!! I could never imagine as a kid thinking I could eat a meal full of these flavour round morsels ... but there is nothing more satisfying to me than eating brassica veggies all through the fall. When fruits and vegetables are local and in season, its the best excuse to try lots of new recipes. Here is an Asian inspired recipe that is sure to be a crowd pleaser
Thai Sesame Brussel Sprouts
2 tbsp hoisin
2 tbsp rice vinegar
1 tbsp Dijon mustard
1–2 tbsp sriracha (depending on preference)
1 tbsp olive oil
1 tbsp sesame oil
Preheat oven to 350 degrees. Wash sprouts and peel of any brown layers. Cut in half and place in baking dish, leave lots of room so they roast evenly. Sprinkle with salt, pepper and crushed garlic. Turn oven to broil and place in oven, for 15–20min (depening on size and preference of char).
Whisked together all ingrdients in large bowl and tossed in Brussels sprouts once roasted. Serve hot!
Topped with toasted sesame seeds.