Sriracha Caramel Brussel Sprouts

There’s a restaurant in Houston and Austin (Texas) called Uchi and they make the best brussel sprouts I have ever had. Back when these babies were all the rage, yes, I’m a little late, many restaurants tried to duplicate this recipe. Some were successful and some put a slight spin on them. Those of you who haven’t tried this dish, now is your chance. The best way I can describe it is crunchy, soft, salty, sweet and spicy. There’s really a lot going on.

I found a few recipes but then adapted it to suite my taste buds. Most of the recipes used a deep fryer, which makes the outside nice and crispy but the inside tender. The best way to achieve this is baking at a high temperate and making sure the sprouts are even in size. My recipe is NOT fried and healthier than their version! Though there is sugar, 3 tablespoons to be exact. But a little sugar doesn’t hurt anyone. 🙂

This Sriracha Caramel Fish Sauce Brussel Sprout recipe is the perfect addition to your holiday table. Your friends and family will love you, I promise. You can find the recipe here on Monica’s blog, Classy & Fabulous.

Print Recipe

Sriracha Caramel Brussel Sprouts

Sriracha Caramel Brussel Sprouts also found on www.classandfab.com.

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

• 1 pound brussel sprouts
• 2 tablespoon grapeseed oil
• 3 tablespoon sugar
• 2 1/2 tablespoon fish sauce
• Juice from 1 lemon
• 1 tablespoon Sriracha
• 2 cloves garlic crushed
• ¼ teaspoon black pepper

Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients 1 pound brussel sprouts 2 tablespoon grapeseed oil 3 tablespoon sugar 2 1/2 tablespoon fish sauce Juice from 1 lemon 1 tablespoon Sriracha 2 cloves garlic crushed ¼ teaspoon black pepper

Instructions

1. Preheat oven to 425. While the oven is heating, wash and trim brussel sprout ends. If the sprouts are really large, cut them in half.
2. Prepare a baking sheet lined with foil. Spray generously with non-stick cooking spray. Toss sprouts with oil and bake for 15-20 minutes or until crispy.
3. While the sprouts are cooking, place the sugar in a saucepan. Cook stirring with a high heat spatula until amber. Slowly pour in lemon juice, fish sauce, sriracha, garlic, and ½ c hot water. The sugar syrup may clump but keep cooking it until it melts and reduces. Add black pepper, remove from heat and set aside.
4. Put sprouts in a serving dish and generously pour the sauce over them. Serve immediately.