I was recently contacted by Tracey Medeiros, an amazing cook and author of Dishing Up Vermont and The Connecticut Farm Table Cookbook, who told me about a great local event coming up. The Aldrich Contemporary Art Museum in Ridgefield, CT with be debuting a new lifestyle event series called Contemporary Social on Friday, March 2, 2018. It’s a festive evening that celebrates culture, cuisine and craft. Tracey will be featured there doing a book signing and cookbook food samples. She will also be discussing her latest projects and the farm to table and non-GMO movements.
In honor of the event, I’m featuring a recipe from Tracey, Brussels Sprouts with a Creamy Sriracha Dipping Sauce that was quoted as “Brussels sprouts with creamy sriracha dipping sauce will convert even purported sprouts naysayers.” by Maria Buteux Reade from Edible Green Mountains Magazine. Tracey is becoming a great local voice on non-GMO cooking and more wholesome, farm to table eating. If this is a topic that interests you, I recommend you check out more of Tracey’s books! You can find The Vermont Non-GMO Cookbook here and The Vermont Farm Table Cookbook here. Don’t forget to check out the event in March to be able to speak to Tracey in person!
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1 lb Brussel sprouts, trimmed and halved lengthwise
3 medium garlic cloves, minced
2 tablespoons virgin coconut oil, melted
Salt and freshly ground black pepper
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon prepared horseradish
1/2 teaspoon sriracha sauce
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper or chili powder
1) Preheat oven to 400 degrees F. Lightly oil a rimmed baking sheet and set aside.
2) In a medium bowl, combine the Brussels sprouts, garlic and oil until well combined. Place the sprouts on the prepared baking sheet in a single layer, cut side down. Season with salt and pepper to taste. Bake in the oven, stirring occasionally, until crispy and brown, about 20 minutes. Adjust salt and pepper to taste.
3) While the Brussels sprouts are roasting, make the dipping sauce. In a small bowl, stir together the sour cream, mayonnaise, horseradish, sriracha sauce, garlic powder and cayenne pepper, until well combined. Season with salt and pepper to taste.
4) Serve the Brussels sprouts at once with the creamy sriracha dipping sauce on the side.