I did not want all of my dishes to be the same, so I decided to leave the Sichuan pepper out of this one. When I am home alone, I will frequently make a lunch of some sautéed vegetables with a tablespoon of Chinese chili garlic sauce stirred in. I decide to carry that idea a step further in these roasted vegetables.
Note: Chinese chili sauce is not quite as blistering as Vietnamese Sriracha. I generally do not like my food quite that spicy.
Karl’s Chinese Chili Roasted Brussels Sprouts
1 lb. Brussels sprouts
3 cloves garlic, crushed finely
2 green onions, minced
1 inch piece of fresh ginger, grated
1 Tbs. Chinese chili garlic sauce
1 Tbs. peanut oil
1 tsp. shaoxing rice wine
1 tsp. dark sesame oil, separate uses
½ tsp. Chinese black vinegar
1. Trim and cut any large sprouts in half.
2. Mix the rest of the ingredient in a medium bowl.
3. Toss the sprouts with the sauce and spread them in a single layer on a small baking tray.
Tip: Scrape any remaining sauce out of the bowl and spread it over the sprouts.
4. Roast for 25-30 minutes at 400° F, until caramelized and fork tender.