Pork and Charred Brussels Sprouts

After the better part of a month on travel, and the end of my CCIE studying (finally), it’s time to get back in the kitchen!  I think *anything* cooked at home would have tasted great today, but this one was really good.  I’ve had my eye on this recipe for several weeks, and just never seemed to get around to it, but I’m glad we did.  This was out of Sunset, and the only changes I made were to up the garlic and sub Sriracha for chiles in the sauce.  The sauce was especially good, and we were thinking it would do well with pretty much any meat out there (steak marinade or fish comes to mind in particular).  Worth repeating for sure.

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