Crispy Asian Brussels Sprouts

INGREDIENTS

• 1 lb brussels sprouts 

• 1/4 cup canola oil (or enough to coat the bottom of your cast iron skillet with no gaps)

• 1/4 tsp pepper

• 2 Tbsp fish sauce

• 1 tsp brown sugar

• 1 Tbsp lime juice (half a lime)

• 2 tsp sriracha

• toasted sesame seeds to garnish

INSTRUCTIONS

1. Preheat oven to 450 degrees.

2. Cut the brussels sprouts in half. Keep the root intact.

3. Heat oil on medium-high heat in a cast iron skillet or oven-safe pan. When you drop a brussels leaf into the pan and it bubbles and spits the oil is ready.

4. Place brussels sprouts cut side down in the pan. Careful! The oil will splatter. Use tongs.

5. Cook sprouts until they start to brown. About 3 minutes.

6. Once brown, sprinkle with pepper and transfer to the oven. Bake for 10-15 minutes stirring once. The brussels will get very dark and almost look burned. They are only burned if they are black. You want them to get very dark brown.

7. Whisk together fish sauce, brown sugar, lime juice and sriracha.

8. Remove brussels sprouts from the oven and transfer to a bowl using a slotted spoon. Toss in the sauce mixture. Garnish with sesame seeds.

9. Plate and serve!