These are not your childhood “eat your Brussel Sprouts or go to bed” dish. I first had Seared Brussels Sprouts with Sriracha and Honey at a wonderful restaurant in San Diego, it is perched above Little Italy, with what is effectively a secret door at street level. Prep Kitchen is a wonderfully local’s place above the touristy India street below.
This restaurant soon became my daughters favorite, a place she selected for her birthday dinners if we were downtown she was sure to mention in the those that we would make a stop. Frequently we did. They offer a Sunday brunch featuring dishes made from the farmers market below. The farmers market in Little Italy is pretty legendary in San Diego, it is huge with exceptionally high-quality produce. It can be very busy and hard to jostle for produce. If you head to Prep Kitchen one can find a well-prepared meal from the days first market selections. Always a treat.
A meal with a view
We always tried to secure a table with a view of India Street, which interestingly is the name of the street at the center of Little Italy. It was at such a table I first had this dish, it is so very easy to make, during preparation it is actually better if you ignore it a bit. It is spicy, nutty, and sweet, a wonderful combination. Comparatively, when I was a child Brussels sprouts were only available after the first frost of fall, today they are a year-round offering.
Seared Brussels Sprouts with Siracha and Honey
The sriracha and honey mix is important, the balance of 1 to 1 portion has always worked best for me.
- 15-20 medium-sized Brussels Sprouts a thin slice of the dark base removed halved, and any damaged leaves removed
- ¼ cup (60 ml) Honey
- ¼ cup (60 ml) Sriracha sauce
Searing the little Brussels
Prep the sprouts and heat a large sauté pan over medium high heat with a glug of olive oil.
When the pan is hot dump the Brussels, take care not to splatter yourself.
Toss to coat with oil.
Leave the Brussels to sear, 3-4 minutes a side, check to ensure you are not burning. They will begin to blacken but not burn. Actually, they will blacken pretty well, you just don’t want the burned flavor. Honestly, I do most of this by nose. I walk by and check on a sprout ensuing it does not have a burned smell, be sure to sear both sides, don’t miss that one which seems to hide in the middle! They should have a little crunch, but the sprout should be mostly cooked. I usually do 3-4 minutes per side carefully then just toss loosely every minute until they are beginning to soften.
In a measuring cup, mix the sriracha and honey, more honey more-sweet, less then, you guessed it more-spicy. Try a 50/50. It takes just a moment to stir and incorporate.
Pour the bright red sauce on a plate.
Salt the sprouts just a bit, toss one last time and spoon onto the siracha honey plate.
Do not stir the sauce in, let it sit below.
Serve with a spoon, to dish the sprouts and sweet and spicy sauce.
The Marmite of the veggie world. You either love them or hate them. I love them and this recipe is a good attempt to convert people to this healthy green.