Today is my last day at a job I’ve had for 6 years. Don’t worry – I’m not going to get all emotional about leaving my job like some drunk 17 year old committing Promicide. I won’t freak out and invite you into my anxiety attacks*. And if you’re one of those folks hoping I’m going to write a tell-all post about what happens behind the scenes in the animal rights movement, I hope you’ll find a way to forgive me. Maybe I’ll polish off that bottle of sherry I’ve been hoarding since we made vegan Chicken Tetrazzini and who knows… I’ll get all crazy pants on you. Who knows? History is full of sherry drenched confessions**. But please don’t hold your breath.
Last night, I was trying to figure out what to post today. I was inspired by what is happening on Wall Street right now, and went to the social networking streets and asked the folks on Facebook and Twitter to vote. I wanted to know what you wanted. It was no surprise that people love Sriracha sauce. I mean, I love Sriracha, but some of you guys are pretty serious about your Thai hot sauce! It was also kinda touching to hear how many of you have brussels sprouts in your fridge right now. I’ve always loved these bitty cabbages. Every Fall, it’s so exciting to see them show up in the produce section. This time of year they’re at their best, and I can’t stress enough that if you’ve only ever had brussels sprouts during any other time of the year… you need to fix that. I’m not a therapist or anything – but that’s a problem.
This recipe combines all kinds of delicious stuff like garlic and lemon and kick-ass awesomely-easy. Enjoy!
Brussels Sprouts in Sriracha Lime Sauce
2 Pounds Brussels Sprouts (cut in half)
3 Tablespoons Lime Juice
1 Tablespoon Tamari
2 Tablespoons Sraracha Sauce
2 Cloves Garlic (minced)
2 teaspoons Agave Nectar
1 teaspoon Rice Wine Vinegar
1 teaspoon Lime Zest
1 teaspoon Sesame Oil
1/4 teaspoon Ginger (minced)
Dash of Liquid Smoke
Steam your Brussels Sprouts for 10 minutes or until they’re tender.
In a small bowl, mix remaining ingredients until blended. To serve, put your Brussels Sprouts in a serving dish and pour your Sauce over the top.
In a world full of things that no one can understand (like why no one has done anything about the people running Wall Street… even now. I mean, what the fuck is that?) take comfort that there are recipes out there as easy as this.
* I know I linked to that video from “anxiety attack”, but really I shouldn’t have. I fraking love Nyan Cat and this is one of my favorite Nyan Cat videos. I hate it when that guy stops dancing. Every time, my heart says “boo”. But if I’m honest with myself, it’s only a matter of time before one of those videos will give me a seizure.
** I’m actually too busy today to confirm this. This may not be true… seems likely though.
12 thoughts on “The People Have Spoken! Brussels Sprouts in Sriracha Lime Sauce”
Dang this sounds out of this world!
OMG, I haven't had brussel sprouts for years (some childhood aversion, I suppose), but you've managed to make them look and sound delicious!
Made this for a few friends seearvl weeks ago and they loved it. Actually compared it to a local dish they get at a restaurant. 🙂 It was a bit spicy for me, so next time I will not put as much of the hot sauce and maybe a tad less ginger. Thanks for another great recipe!!
ah Rosenkohl called it in german-
will taste well-
What great timing. I just realized I still have some brussels sprouts in my fridge from the farmers market last week. I'm totally going to try this!
I love Brussels sprouts, and I just adore siracha. What an awesome combo! 🙂
If by “anxiety attack” you mean “freakin' awesomeness attack”…
bahaha, promicide? I don't fully understand, but I love it 🙂
Late to the party (man, mofo is eating my life) – I have everything to make these and you know I'm going to. Possibly right now.
I <3 this recipe. and i <3 sriracha. this pretty much sums it up: http://theoatmeal.com/comics/sriracha
made them! (with powdered ginger instead of minced) – soooooo good! and soooo easy!
Looks so good! I have Brussels sprouts roasting in the oven at this very minute. I wish I had seen this recipe first!