Roasted brussels sprouts with spicy sauce
Roast
Roasting
Here in Austin, one of our favorite restaurants is Uchi, famous for its sushi and its brussels sprouts that are served with a chile caramel sauce that, like Momofuku's, has a fish sauce base. There was a recipe for Uchi's brussels sprouts in this month's Bon Appetit, and we loved it. I set out to duplicate the hot-sweet-salty-umami goodness of the chile caramel, while keeping the dish plant based. Having made the sauce both ways, we preferred this one. (And the house smells better when it's cooking, too!)
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