Asian Brussels Sprouts Recipe
User Reviews
5
Asian Brussels Sprouts Recipe
Description
This recipe begins by mixing avocado oil, soy sauce, honey, minced garlic, and red pepper flakes to create a flavorful sauce. Halved Brussels sprouts are tossed in this sauce and arranged cut side down on a parchment-lined baking sheet. Roasting undisturbed at 400°F for about 30 minutes encourages caramelization and browning, enhancing sweetness and texture without flipping.
The finished sprouts have a combination of caramelized, browned edges and a tender center, balanced by the savory-sweet-spicy sauce. A sprinkle of sesame seeds adds visual appeal and a mild nutty contrast. The soy sauce provides salty depth, while honey brings sweetness to balance the heat from the red pepper flakes.
This side dish pairs well with a variety of mains, offering a flavorful vegetable option. The recipe notes emphasize dryness of sprouts for optimal crispness and recommend checking doneness as ovens vary. Leftovers store well in the refrigerator for several days and reheat gently. Freezing is also possible for longer storage.
Frozen sprouts are not recommended as they do not crisp as well. The recipe suggests bagged pre-washed Brussels sprouts for convenience and dryness.
Ingredients
- 1 pound Brussels sprouts halved
- 2 tablespoons avocado oil
- 2 tablespoons soy sauce or a gluten-free alternative, reduced-sodium
- 1 tablespoon honey real or sugar-free
- 1 teaspoon garlic minced, fresh
- ½ teaspoon red pepper flakes
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with heatproof parchment paper for easy cleanup.
- Make the sauce: In a small bowl, mix the oil, soy sauce, honey, garlic, and red pepper flakes.
- Place the Brussels sprouts in the pan and toss them with the sauce.
- Arrange the seasoned Brussels sprouts, cut side down, in a single layer on the baking sheet.
- Roast them, undisturbed, until browned and caramelized, for about 30 minutes.
- Taste and decide if you'd like to sprinkle the dish with kosher salt. To my palate, the soy sauce makes it salty enough. Garnish with sesame seeds and serve.
Notes
- Use dry Brussels sprouts, preferably pre-washed bagged sprouts, to enhance crispness during roasting.
- Roast the sprouts undisturbed to allow caramelization on the cut side without flipping.
- Check for doneness starting at 20 minutes as ovens vary; sprouts should be browned and tender.
- Frozen Brussels sprouts are not recommended since they won’t crisp properly and may become mushy.
- Store leftovers in an airtight container in the fridge for 3-4 days and reheat gently in a microwave at half power or in a 350°F oven.
- Sprouts can be frozen for up to three months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 136kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 321mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
