Brussels Sprouted Out.

I have a definite tipping point when it comes to any given foodstuff.

When the negative characteristics [time, effort, expense, or even (in this case) smell] begin to overwhelm the positive aspects (nutrition, taste, or simplicity, for example), I put the kibosh on the ingredient or recipe in question, at least for awhile. The latest item voted off the island is the humble Brussels sprout.

I’ve prepared them several ways, most frequently using this recipe, and I think I’m finally ready to say that they just don’t taste good enough to me to merit stinking up the ENTIRE house the way they do. It’s unfortunate in this instance that the master bedroom is right above the kitchen, since whatever smells are coming out of the oven seep right into my sleeping space. Maybe I’m in the minority, but I find their odor pretty unpleasant.

I’m sorry, Brussels sprouts. I really dug you guys for awhile, but I think we need some time apart. Tot ziens!

Stinky Sweet and Sour Sprouts

  • 1 pound Brussels sprouts, stem trimmed off and halved
  • 1 tablespoons vegetable oil
  • Salt and pepper
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons sweet chili sauce

Heat the oven to 400 degrees F.
On a baking sheet, toss the sprouts in oil to coat evenly; sprinkle with salt and pepper.
Roast in the oven for 20 minutes, tossing them halfway so they cook evenly.
Remove the sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.
In a small bowl, whisk together the sauces and sugar and pour over the Brussels sprouts, tossing to coat evenly.
Broil for 5 minutes or until the sugars are bubbling and caramelizing–don’t let them burn!
Remove from the oven and serve immediately.

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