By Jamin Mendelsohn
This time of year, I love Brussels Sprouts. They’re readily available, easy to cook, delicious, and are versatile in terms of sauces, flavors and dressings to serve them with. So, with the cold weather outside, I thought something spicy and fresh would be perfect to liven up the sprouts in my fridge.
SPOILER ALERT: As I prepared this recipe, I admit, I reached for one of my pantry staples — Sriracha Chili Sauce. I’ve been a big fan of the ‘rooster hot sauce’ for what seems like forever. So when I took a quick look at the ingredients I was dismayed to find sugar on the list. I never realized this was the case. Since the recipe doesn’t call for much (and in order to finish the dish), I used the Sriracha. But you can certainly use any other chili sauce that you prefer. And in the future, you may want to double check the ingredient lists on some of these sauces – you might be surprised where sugar lurks… I was!
For the Brussels Sprouts:
For the Dressing:
*Note: You may wish to serve with a hearty whole grain like quinoa or brown rice to soak up the remaining dressing.
Trans Fat: 0.5g