Embrace the Most Versatile Vinegar

May we introduce you to rice vinegar?

Vinegar is useful for so many things that go beyond vinaigrettes. We’re partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring vinegar.

Red wine, apple cider, champagne, and balsamic – these are all vinegars you’ve likely heard of or even used in the kitchen. They’re commonplace in American kitchens, and while vinegars all have their uses, they can sometimes be a bit much depending on the dish they’re accompanying.

There is one type of vinegar though, that you should add to your acidic arsenal if you don’t already use it.

Rice vinegar is commonly used in Asian dishes and its mild acidity makes it a great pairing for a variety of cuisines. Just like rice itself, it can go with just about anything. It’s great to use in salad dressings and has a soft flavor that pairs with many ingredients.

In this recipe, rice vinegar plays off the sweet and spicy notes of honey and Sriracha chili sauce. Those two flavors go well together and the vinegar comes in to brighten things up.

In salads or other raw dishes, vinegar can be very strong, but once you heat it up, its intensity goes down. If you like your Brussels on the sweeter side, add more honey to bring more of the flavor through. The same goes for spiciness. Different brands of Sriracha sauce vary in heat level, so adjust according to your taste.


Crisp, roasted Brussels sprouts

The best Brussels sprouts are roasted. Ensure even results with the Perfect Taste™ Convection in our wall oven.

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Rice Vinegar + Sriracha Roasted Brussels Sprouts

"I use a little rice wine vinegar when roasting root vegetables, as their natural sweetness appreciates the subtle brightness." - Sara

Servings: 4



1 1/4 lb. Brussels sprouts

2 tablespoons toasted sesame oil

1 tablespoon Sriracha sauce

1 1/2 tablespoon rice vinegar

1 tablespoon honey

1/2 teaspoon sea salt, to taste

2 tablespoon toasted sesame seeds


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or use a large, well-seasoned cast iron pan.

Trim and halve the Brussels sprouts or quarter the larger ones.

In a large mixing bowl, whisk together the sesame oil, Sriracha sauce, vinegar, honey and salt. Add the Brussels sprouts and toss to coat. Sprinkle them with salt and toss again.

Put them in a cast iron pan or roasting sheet and bake in the upper third of the oven, stirring halfway through, until the edges are browned and they are tender throughout, 25-35 minutes.

Taste for seasoning, sprinkle the toasted sesame seeds and serve warm.

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