So one of my best friends on earth mentioned to me that she went to brunch (locally) and had the most amazing avocado toast of her life.
I was immediately intrigued.
First, we have terrible restaurants in this neck of the woods – so WHERE was this place?
Second, what could possibly be SO amazing about simple avocado toast? Don’t get me wrong, I adore the basic flavors of sweet, creamy avocado with salt over crunchy toast…
The answer to my second question was: Sriracha Aioli.
I had to replicate this. I just had to – and, actually, I had to make it better.
So, I did.
But, I used Sambal chili paste instead of Sriracha.
We also dialoged about alternatives to avocado toast.
We settled upon Brussels sprouts and bacon, with a hint of maple syrup.
Thus, Sweet Sambal Aioli Brussels Sprouts & Bacon.
Sweet Sambal Aioli Brussels Sprouts & Bacon
1 1lb. brussels sprouts, halved
1/4 lb. bacon, chopped
sea salt and pepper
1/2 cup mayonnaise
1 Tbs. Sambal chili paste
1 Tbs. pure maple syrup
juice of 1/2 fresh lemon
Preheat the oven to 425 degrees.
Combine the sprouts, bacon, and salt and pepper.
Bake for about 45 minutes, until the sprouts are soft and browning and the bacon is crispy.
In a small bowl, whisk together the mayo, Sambal, maple syrup, and lemon juice, until somewhat smooth.
Drain the sprouts and bacon and drizzle with the Sambal Aioli to serve.
