Are you a fan of Brussels Sprouts? I’m guessing that because you’re looking at a recipe for them, that you are.
Jump to RecipeBut perhaps you know someone that loathes them? Someone, who as a kid, was forced to endure Christmas dinners where grandma believed that the only way to serve up a sprout was if it was boiled to within an inch of its life?
Well, let me be the one to restore your loved one’s faith in the goodness of Brussels Sprouts!
Treated with a little TLC, this humble vegetable can go from being forced to the sidelines to actually becoming THE star of the show.
Combing sweet, salty and savory flavors with a perfect crunchy texture, my recipe for Sesame and Soy Glazed Brussels Sprouts makes a perfect candidate for your Christmas menu and is guaranteed to heal any traumatic boiled-sprout-memories of the past.
Will you be giving this recipe a go this Christmas? Let me know in the comments section below!
Sesame and Soy Glazed Brussels Sprouts
Ingredients
- 2 pounds fresh brussels sprouts
- 6 shiitake mushrooms stems discarded and caps sliced thin
- 1/2 cup raw cashews
- 6 scallions chopped
- 4 Tablespoons soy sauce
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons maple syrup
- 2 Tablespoons toasted sesame oil
- 1/2 teaspoon chili garlic sauce
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F
- Trim the brussels sprouts of any dry outer leaves and cut the bottom off. Cut in half lengthwise and rinse under cold water. Dry on a kitchen towel.
- In a large bowl, mix the soy sauce, rice wine vinegar, maple syrup, sesame oil, and chili garlic sauce.
- Add the brussels sprouts, shiitake mushrooms, and cashews to the bowl. Toss to combine.
- Transfer brussels sprouts mixture to a parchment lined sheet pan and roast for 20 minutes or until tender and crispy.
- Check the seasoning and add salt and pepper to taste. Serve immediately.
Nutrition
