Ready for blissful sensory overload? Get ready for the ultimate dish that may not even make it to the serving platter because devouring it right out of the pan is positively irresistible! Also, sharing this dish becomes immediately optional. I say this because every single time I have made it, I have decided to rethink sharing. Yes, it is absolutely that delicious.
I found Brussels sprouts still on the stalk at my local farmer’s market, but you can use this recipe with loose sprouts, too. I think the “on the stalk” look is particularly appealing because it’s rustic and has that farm-to-table quality that is simultaneously classic and trendy. This dish makes for happy hipsters.
First, wash the sprouts gently in the sink and set them aside to drain on a towel. Preheat your oven to 375 degrees Fahrenheit.
Place the Brussels sprouts onto a large rimmed baking sheet, drizzle with olive oil, rub the sprouts evenly with the oil, and sprinkle with Kosher or sea salt. Grind some black pepper over the sprouts, too.
Bake the sprouts for 45 minutes until tender and browned on the outer leaves. You’ll need to rotate the stalk every 15 minutes or turn the loose sprouts (if you can’t find them on the stalk).
While the sprouts are roasting, blend the following ingredients together in a food processor or blender:
- 3/4 cup mayonnaise (vegan mayo works well for this, too)
- 1/4 cup sriracha sauce, any hot chili sauce, sweet chili sauce (for those who don’t like spicy food), or 1-2 Serrano or Thai chiles, seeded
- Juice of one whole lime
- handful Thai basil leaves (optional)
- 3-4 cloves of garlic
- soy sauce to taste
Scoop the mixture into a bowl — any bowl — and prepare for culinary excellence so simple and perfect that you’ll want to write poetry about this stuff. Or you would want to if you could possibly manage to do anything other than stand around your kitchen counter burning your fingers on the sprouts because: you.can’t.stop.eating.