Cooper's Hawk Brussels Sprouts
I roast these Brussels sprouts hot, then toss them with a sriracha-lime aioli, herbs, and cashews while they are still warm.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Serving platter
- Airtight container
- Refrigerator
Ingredients
- 1 pound Brussels sprouts
- 2 sprigs fresh cilantro
- 1 tablespoon extra virgin olive oil
- 2 sprigs mint leaves
- 4 tablespoons sriracha aioli
- 4 tablespoons chopped toasted cashews
- kosher salt
- ground black pepper
- lime wedges
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon sesame oil
- 1 tablespoon sriracha sauce
- 1/2 lime, juiced
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