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Serves 4

    For the pad thai sauce:
  • 2 tablespoons olive oil
  • ¼ cup light-brown sugar
  • 1½ tablespoons mirin
  • 1 tablespoon ginger, freshly grated
  • 4 cloves garlic, smashed
  • 2 inches lemongrass stalk, bruised with back of knife
  • 1 tablespoon tamarind puree
  • 2 teaspoons sriracha
  • 1½ tablespoons cornstarch
  • ½ cup soy sauce
  • 2 cups water
  • 1½ tablespoons fish sauce
  • Dash of sesame oil
  • For the brussels sprouts:
  • 1 pound or 5 cups brussels sprouts, washed and halved
  • Olive oil
  • Salt and pepper to taste
  • Fresh cilantro, to garnish
  1. Make the sauce: In a medium pot, heat olive oil over medium-high heat. Add brown sugar, mirin, ginger, garlic, lemongrass, and tamarind and sauté until vegetables are softened. Add sriracha, cornstarch, soy sauce, and water and cook over low heat for about 30 minutes, stirring occasionally.
  2. Remove from heat. Remove and discard lemongrass. Add fish sauce and sesame oil and let cool slightly before blending with an immersion blender or transferring to a blender and pureeing on high speed. Strain through a fine-mesh strainer.
  3. Roast the sprouts: Preheat oven to 400 degrees. In a large mixing bowl, combine brussels sprouts, olive oil, salt, and pepper until evenly coated. Place brussels sprouts in single layer on a baking sheet. Roast for 8 to 10 minutes, or until brussels sprouts are golden brown.
  4. When ready to serve, toss brussels sprouts in the sauce. Return brussels sprouts to sheet tray and roast for an additional 2 to 3 minutes until sauce turns into a glaze. Garnish with fresh cilantro and serve immediately.

  • Recipe By
    Nico Romo of Bistronomy by Nico

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