Don’t be fooled: just because this recipe has the words “brussels sprouts” in it doesn’t mean it is reminiscent of the soggy, boiled, green cabbages your mom made you eat. These brussels sprouts are tangy, crispy, salty and sweet all in one bite, and will have even the most adamant brussels sprouts haters wanting seconds.
Story Alyssa Arnold
Photos by Jamie Medina
In 2003, chef Tyson Cole opened Uchi, a 95-seater restaurant on South Lamar in Austin, Texas. Since then, Cole has opened two other Uchi locations in Houston and Dallas, and a similar concept restaurant, Uchiko, in Austin. Uchi and Uchiko feature small Asian fusion plates that put a global spin on local ingredients.
Arguably the most popular item on the menu is the crispy brussels sprouts with lemon and chili. Unfortunately, a small tasting bowl of these crispy sprouts costs $10, which can add up quickly if you’re on a budget. Luckily, this copycat recipe will let you enjoy these tasty brussels sprouts for a fraction of the cost and satisfy even your strongest Uchi cravings.
Uchi Brussels Sprouts Copycat Recipe
1 lb of whole raw brussels sprouts, about 45 individual sprouts
3 tbsp olive oil
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp lemon juice
1 tbsp fish sauce
2 tsp minced fresh ginger
1 tsp Sriracha sauce
1 tsp minced garlic
Pinch of salt
- Preheat the oven to 450 degrees Fahrenheit.
- Rinse the brussels sprouts. Then, prepare them by cutting off the bottoms and then into thirds. Discard the bottoms of the brussels sprouts.
- Place the brussels sprouts and any leaves that fell off the sprouts on a baking sheet lined with aluminum foil and toss in the olive oil and a pinch of salt.
- Bake for 40-50 minutes or until the brussels sprouts look crispy and brown. Don’t be alarmed — they will look burned or charred, but this is essential in order to get a nice crunch.
- While the brussels sprouts are baking, combine the maple syrup, fish sauce, soy sauce, lemon juice, minced ginger and minced garlic in a small sauce pan. Reduce these ingredients to a thick syrup by stirring slowly with a wooden spoon or a whisk over medium heat. This should take 8-10 minutes. Take off the heat and let stand at room temperature.
- Remove the brussels sprouts from the oven after 50-60 minutes. If they are still not crispy, leave them in the oven for another 5-10 min.
- Once the brussels sprouts are cool, place them in a bowl and toss with small amounts of the sauce until they are just coated.
- Enjoy your super crispy, tangy, salty, sweet Uchi copycat brussels sprouts. Use any extra sauce for dipping if desired.