Happy Holidays everyone! We are right in the swing of the pre-holiday madness over here and I’ve been running around like a mad woman in preparation! My husband and I just celebrated our (gasp!) 20 year anniversary and went away on a kid free weekend up in the magical beach town of Santa Barbara.
Crispy brussels are tossed into a sweet, tangy glaze that will have your tastebuds singing!
We splurged on wine tasting and all the delicious food. We ate at a restaurant called “The Lark” in downtown and we ordered the most AMAZING crispy brussels sprouts I’ve EVER had. They were spicy, tangy and sweet thanks to a sweet, salty glaze and the addition of dates. The flavors exploded in my mouth and I asked the waitress if the chef would share the recipe. Believe it or not, the restaurant just released a cookbook with the recipe inside and I immediately took a picture of the ingredients. The recipe called for the use of fish sauce and of course they tasted amazing partly due to the fact that the brussels are fried.
These crispy brussels will become your new obsession, with their addicting spicy/sweet flavor!
I knew I could create the same salty, fishy flavor using tamari, a gluten free alternative to soy sauce. I also knew I could achieve a similar crispiness without the frying by baking it at a high temperature. These brussels would be an awesome addition to your holiday tables, as a mid-week meatless side dish or served over some brown rice!
I hope you enjoy these as much as we do!
Ingredients (serves 3-4 as a side dish)
1 garlic clove (chopped)
1/2 cup tamari sauce
Juice 1/2 lime
1 T coconut sugar
1/2 serrano pepper (remove seeds if you don’t like it too spicy) sliced thin
1 T sesame oil
1/4 cup apple cider vinegar
2 T tahini paste
1/2 pound brussels sprouts
4 dates pitted and finely chopped
2 T sesame seeds + squeeze of lime juice + a drizzle of tahini for serving (optional)
Preheat oven to 400F.
Combine the first 8 ingredients in a large bowl and whisk to combine.
Chop the brussels sprouts in half and put into the bowl with the marinade. Toss to coat.
Using a slotted spoon remove the brussels from the marinade and spread out evenly onto a baking tray. Place the dates into the liquid and reserve.
Roast in the oven for 20 minutes (use lower rack). After 20 minutes, check for desired tenderness. I put mine back into the oven for an additional 10 minutes.
Remove from the oven and toss the brussels with the leftover marinade and date mixture. Squeeze a little lime juice over the top and sprinkle with sesame seeds to serve.