Brussels sprouts are in that genre of veggies that you either love or hate. And if you hate them, it’s probably because the ones you’ve tried weren’t cooked right. I introduced my favorite way to cook Brussels sprouts in a previous post – you roast them until the surface turns crispy and the inside is tender. They are tasty in the same way that potato chips are: you don’t want to stop eating once you’ve started.
Not your typical roasted brussels sprouts
While living in Austin, Texas, I discovered another great way to serve crispy Brussels sprouts. We frequently dined at our favorite ramen shop Tatsu-Ya, and nearly every time we were there, we would order their dish “Sweet & Sour Yodas”. It consists of deep fried Brussels sprouts that are extremely crispy and served with a sticky sweet and sour plum sauce with apricot vinegar and curry spices. Unlike the usual Chinese plum sauce, which is made from fresh plums, this one uses dried plums and a vinegar base to create a condensed and more profound sweet and sour sauce that is tart and rich. It tasted GREAT. In fact, it tasted so perfect that I stole the idea to make this copycat recipe the next day.
The secrets to making the best sweet and sour brussel sprouts
Hidden flavor
The thing I like the most, is that they used a small amount of curry powder in the plum sauce to add a depth of flavor. If they hadn’t told me, I probably wouldn’t have noticed it at all. It blended in so naturally with the fruity flavor and created a hint of savoriness. To mimic the flavor, I’ve tried both mild Madras and Japanese curry powder. Both worked out wonderfully. Neither is very pungent and both taste slightly sweet. I added a dash into the sauce as the hidden flavor. It worked like magic.
Roasting method
When making sweet and sour brussels sprouts at home, of course I prefer to roast them instead of deep frying them. To make the surface crispier, I usually use a generous amount of olive oil and roast at a slightly higher temperature. Note, depending on the freshness of your brussels sprouts, the roasting time can vary. It’s a good idea to always keep an eye on them, so you can pull them out when the bottom has just turned golden brown and the texture is just softened.
Ingredients
You only need a few pantry staples to make this dish. If you want to make a gluten-free version, use balsamic vinegar instead of Chinkiang vinegar and you’ll be all set!
Cooking process
Once done, you can further drizzle some homemade chili oil to add more savory umami!
Afterthoughts
This sweet and sour brussels sprouts dish is so flavorful that I’d totally serve it as a main dish. It is also perfect to serve as a side for your holiday gathering or dinner party. Next time you’re looking for a side dish or appetizer, try out these Asian-style roasted Brussels sprouts. The flavor works well in both East Asian and Western meals.
More delicious side dishes
Soy Sauce Fried Rice (酱油炒饭)Sichuan Dry Fried Green Beans (干煸四季豆)Chinese 4-Ingredient Fried CabbageBaby Bok Choy Stir Fry with GarlicSweet Potato Rolls (Extra Soft)
