I know, ew, Brussels sprouts. Hear me out.
While visiting home this summer, I had a transcendent experience at Merchants (the restaurant formerly known as Teller’s) in Lawrence, Kansas. I can’t even claim responsibility for stellar ordering since someone else at the table chose the appetizers. Like most sane people, I don’t usually jump at the chance to eat Brussels sprouts. These changed my life though, and I vowed then and there to figure out how to recreate them.
A quick Google search landed me on The Baker Mama’s recipe for Crispy Asian Brussels Sprouts, which happens to be inspired by a restaurant dish as well. A few test runs later I came up with this sweeter and tangier version that more closely resembles what they serve at Merchants.
(vegan, gluten free, naturally sweetened, nut free—I defy anyone to come up with a reason not to eat these)
- 1 pound or 15-20 Brussels sprouts
- 3 tablespoons soy sauce
- 3 tablespoons dark or amber pure maple syrup (if using light or traditional substitutes for maple syrup, 1-2 T)
- 1/2 tablespoon sriracha
- 2-3 tablespoons lemon juice
- 2 garlic cloves, minced
- ~6 dried apricots, sliced thinly
- Preheat oven to 400°. Cut the base off of the Brussels sprouts and chop them in half. Rinse and dry. Toss with oil on a rimmed cookie sheet before putting in the oven. Cook 30 min, stir once halfway through. You want them to get a little charred, but keep an eye out and don’t let them burn.
- Reduce remaining ingredients over medium heat.
- Sift through the Brussels and remove any over-charred (read: burnt) loose leaves.
- Toss the sprouts in the sauce and enjoy!