Sweet and Sour Brussels Sprouts with Plum Sauce

Ingredients

• to 1 1/2 lb s (450 to 600 g) Brussels sprouts, tough ends removed and halved
• tablespoon solive oil(or grapeseed oil)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• tablespoon olive oil(or grapeseed oil)
• clove sgarlic, grated
• tablespoon sshallot, finely minced
• seeded dried plumsprunes, finely chopped
• 1/8 teaspoon madras curry powder(or Japanese curry powder)
• tablespoon sChinkiang vinegar(or balsamic vinegar)
• teaspoon soy sauce
• tablespoon maple syrup(or sugar)
• Homemade chili oil(Optional)

Instructions

1. For the Brussels Sprouts: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place Brussels sprouts onto a baking tray.
3. Add vegetable oil, salt, and pepper.
4. Toss to mix well.
5. Then spread out without overlapping.
6. Bake on the middle rack of the oven for 15 minutes.
7. Flip the brussels sprouts to check on it twice, after 10 minutes and after 15 minutes.
8. If the bottom has browned too fast, flip them and keep cooking.
9. Once done, the bottom should have turned golden brown and the texture turned tender.
10. If they are not quite done, return the baking sheet to the oven to bake for another 5 minutes or so.
11. For the Sauce: While baking Brussels sprouts, prep and cook the sauce.
12. Heat the oil in a small saucepan over medium heat.
13. Add the garlic and shallot.
14. Stir and cook until the herbs start to sizzle. 3.
15. Add the dried plums and stir a few times.
16. Turn to medium low heat.
17. Add the curry powder.
18. Cook until the ingredients are evenly coated with curry, 1 minute.
19. Add the Chinkiang vinegar, soy sauce, and sugar.
20. Continue cooking until it comes to a boil.
21. Let cook for another minute or two, until the sauce thickens.
22. Right before serving, place the Brussels sprouts in a bowl and add the plum sauce. Gently toss a few times and serve immediately as an appetizer or side dish. Add a few drops of homemade chili oil, if desired.