Rock City Eatery's spicy roasted brussel sprouts

This recipe for spicy roasted brussel sprouts comes courtesy of Nikita and Jessica Sanches from Rock City Eatery.

Rock City Eatery is located in Hamtramck. For more information, visit

Recipe by Nikita Sanches, Rock City Eatery

1 pound fresh brussels sprouts
3 tablespoons sesame oil
1 tablespoon galangal powder
3 tablespoons fish sauce
2 tablespoons agave syrup
2 tablespoons fresh squeezed lime juice
1 garlic clove, minced
1 tablespoon Gochujang Kosher salt
1/4lb of cherry tomatoes, halved
2 tablespoons roasted peanuts
2 tablespoons sliced scallions
fresh cilantro for garnish

-Preheat oven to 400°F and set a rack on the very top.
-Prepare the brussels by slicing them in half from top to bottom and remove the excess or loose exterior leaves.
-Soak the cut brussels for a minute in water to clean them.
-Drain and spread Brussels out on a paper towel to dry while the oven is pre-heating.
-Spread the brussels out on the sheet tray.
-Generously drizzle the brussels with sesame oil; sprinkle with Kosher salt and galangal powder.
-Stir with your hands to ensure brussels are well-oiled and salted.
-Place in the oven on the top rack for about 30-45 minutes. (After 15 and 30 minutes, stir the brussels to ensure all sides get crispy and charred.)
-During the last 5-10 minutes of cooking, reduce remaining ingredients in a sauté pan over medium-high heat until sauce is thickened (about 3 minutes).
-Remove brussels from the oven once all brussels are crispy and slightly charred. Place them in a bowl and toss with peanuts, scallions, tomatoes and some of the reduced sauce.
-Top with fresh cilantro.