ChezCindy: Yummy Brussels Sprouts... really

I like brussels sprouts.  No one else in my house does.  But that's okay.  I make them quite often for myself.  Roasting them, or a quick sauté over high heat, brings out the best flavor.  The high heat gives them color, turning the outer leaves into crispy bites, making them delicious and not over-cooked.  

I have a small collection of recipes that I switch up depending on my mood.  Roasting the brussels with chopped pecans or sautéing them with crisp bacon and dried currents are two favorites.  I recently discovered a recipe using Asian sauces that was unique from my usual list of ingredients.  The results were quite yummy, served with brown rice made a light weekday meal.  But just for me. 

Roasted Brussels Sprouts with Sweet Thai Chile Sauce

1 pound brussels sprouts
1 tablespoon vegetable oil
1 garlic clove, finely minced
1 teaspoon fish sauce or soy sauce
2 heaping tablespoons sweet chili sauce
1 teaspoon toasted sesame seeds

Heat oven to 400 degrees.  Line a baking sheet with foil.  Cut the larger brussels sprouts into halves or quarters, leaving the small ones whole.  Place them into a bowl, tossing them with the vegetable oil.  Transfer the sprouts to the foil lined sheet pan; reserve the bowl to make the sauce.  

Cook the brussels in the hot oven for about 7 minutes.  Remove from the oven.  Set the oven to broil.  Meanwhile, combine the garlic, fish sauce and sweet chili sauce in the reserved bowl.  Place the partially cooked brussels back into the bowl with the sauce.  Toss to coat evenly.  Transfer the brussels back to the sheet pan, broil for 2-3 minutes.  Remove from the oven.  Sprinkle with the toasted sesame seeds.