Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Saturday, December 30, 2017

Roasted Brussels Sprouts with Fish Sauce Sriracha Vinaigrette

I have always loved brussel sprouts roasted or fried with olive oil, garlic and salt.  In recent years, I have had brussel sprouts that were even better than that in restaurants.  Once I had brussel sprouts that were roasted with sriracha sauce in a restaurant.  More recently, I had fried brussel sprouts with fish sauce vinaigrette in a restaurant that were out of this world.  I don't know exactly what ingredients were used to make the vinaigrette, so I experimented and came up with the following.  I thought it was pretty darn good, and plan to serve it for Thanksgiving.  I do not specify the amount of brussel sprouts because you can use whatever quantity is appropriate for the number of people you will serve.  There should be plenty of vinaigrette.  I made the vinaigrette a few days ago, used it a couple of times for small numbers of people and have enough left for an upcoming event when I will be serving a crowd.

Roasted Brussel Sprouts with Fish Sauce Sriracha Vinaigrette

Brussel sprouts, halved
Extra Virgin Olive Oil
1 clove garlic, pressed or chopped

Fish Sauce Sriracha Vinaigrette

1/3 cup fish sauce
¼ cup water
2 TBS sriracha sauce
¼ cup sugar
1 clove garlic, pressed or chopped
2 TBS rice wine vinegar

Preheat oven to 400 degrees.  Toss brussel sprouts with olive oil and chopped or pressed garlic, making sure to coat all sides of each sprout.  Spread in roasting pan or on cookie sheet covered with aluminum foil (for quick clean up, all you have to do is throw away the aluminum foil).  Roast for about a half hour, until beginning to brown, and tossing several times during roasting. 

Toss with enough vinaigrette to coat.