Page 3 of 3
rice wine vinegar
toasted sesame seeds
Remove any blemished outer leaves from sprouts, cut into quarters, and set aside.
In a small, non-reactive bowl, put limejuice and rice vinegar. Whisk in room temperature honey and then sesame oil.
Whisk in sriracha to taste, and (be brave!) add a dash or two of fish sauce and set aside.
Now if you have a fryer, great — if you don't (which I bet ya don't), you are best off oven roasting the sprouts at 450 until roasty, crispy, golden brown. You must be patient- don't jump the gun!!
When they are deemed ready for dressing, transfer the roasted brussels into a bowl - add chopped shallots, sesame seeds, and chopped cilantro along with the sriracha/lime liquid. Toss toss toss, and then top with any remaining seeds and cilantro.