Rumor has it that Brussels sprouts are the hot new food, and I’m on board. Our favorite way to have them is to toss them in olive oil and roast them in the oven, but this time we decided to give them a little kick to tie them in with an asian-inspired Christmas Eve menu.
The great debate was whether it’s necessary to cut off the bottom part of the Brussels (when you buy them already broken off the stem). Usually we do cut them off, but this time we simplified and they tasted fine. Do you cut the bottoms off?
On a completely different note, the recipe name was inspired by A Christmas Story.
Bo Ling Brussels Sprouts
from the kitchen of Sarah Zero
- 2 lbs. Brussels sprouts, halved
- 6 dried tien tsin peppers (china chili peppers), finely chopped
- 3 cloves garlic, minced
- 3 T. olive oil
- 1 T. sesame oil
- juice of half a lime (optional)
Preheat oven to 425°F. Evenly coat a baking sheet with olive and sesame oils. Sprinkle the garlic and place the Brussels cut-side down in one layer across the pan. Put the chopped peppers in one spot on the pan. Spritz the tops of the Brussels with oil and bake for 15–20 minutes, until tops of brussels are slightly blackened. Remove from oven and mix thoroughly, discarding some of the chili peppers if you prefer a less spicy dish. Squeeze lime juice over the top if desired. Enjoy!