Brussels sprouts with dried apricots, garlic-chilli mustard and cashews

(vegan + gluten free )

Every year these Brussels sprouts are recognized as one of the most iconic dishes of Lawrence, Kansas, and most recently rated the #1 Dish in town. Delicious in its simplicity, and deeply satisfying in its flavours and textures, this dish hits all the notes.

Brussels sprouts

A quick note, at the restaurant we fry our Brussels sprouts but you can achieve a similar texture by lightly coating sprout halves in a vegetable oil and laying them flat in one layer on a greased sheet tray and roasting at 400°F for 25-30 minutes, or until well caramelized and crispy.

Sprouts:

• 1 lb halved and roasted

Sauce:

Mix all ingredients together. You’ll have more sauce than you need so save it for the next batch! Keeps in the fridge for several weeks.

• 1 cup sweet chilli sauce
• 1 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp spicy brown mustard

Finishes:

Cashew pieces, roasted and salted. Dried apricots, chopped.

Toss roasted Brussels sprouts with enough sauce to coat and garnish with cashews and dried apricots.

Chef T.K. Peterson, Merchants Pub & Plate (Lawrence, Kansas, USA)