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Roasted Brussels Sprouts

Brussels Sprouts are known as Mekyabetsu (芽キャベツ) in Japan. This translates to “cabbage buds”.  This simple and savory veggie dish only uses five ingredients – Brussels Sprouts, Oil, Salt, Balsamic Vinegar and Soy Sauce. Make sure to make plenty – I guarantee that these addictive little beauties will get snapped up before the meal is over.

Did you hate Brussels Sprouts when you were growing up?

I did. Couldn’t stand them! But now I am all grown up, I am absolutely addicted to roasted Brussels Sprouts. Crispy and crunchy on the outside and tender on the inside – this is one veggie that really does it all.

Here is a Japanese spin on this classic appetizer.

Brussels Sprouts are known as Mekyabetsu (芽キャベツ) in Japan. This translates to “cabbage buds”. This simple and savory veggie dish only uses five ingredients – Brussels Sprouts, Oil, Salt, Balsamic Vinegar and Soy Sauce. You can refrigerate leftovers if there are any- whenever I make these they get snapped up before the meal is over.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Roasted Brussels Sprouts make a perfect appetizer or side dish.  Crispy, crunchy, and loaded with flavor, these sprouts will leave you wanting more.  This recipe makes about 40 1-inch sprouts which may sound like a lot, but they go quickly.  Refrigerate leftovers.

PREP COOKING YIELD
10 mins 25 mins Serves 4
PREP 10 mins
COOKING 25 mins
YIELD Serves 4

Ingredients:

  • 1 1/2 lbs Brussels Sprouts (680g)
  • 3 TBSP Balsamic Vinegar
  • 2 TBSP Soy Sauce
  • 2 TBSP Olive or Grapeseed oil
  • 1 tsp Sea Salt

Instructions:

  • Preheat oven to 400 deg F/200 deg C’
  • Wash the sprouts and slice each one in half from the stem to the top.

  • Toss the sprouts in the oil and salt.

  • Place the sprouts in an oven pan, flat side down.

  • Mix the soy sauce and vinegar and brush over the sprouts.  You should have about half of the sauce left when finished.

  • Roast the sprouts for 20 minutes.  Remove from oven and baste with the remaining vinegar mixture.  Return to the oven and broil the sprouts at 500 deg F/250 deg C for another 3 minutes.

  • Serve while hot.

Notes:

Here are a few tips when you roast Brussels Sprouts:

  • Always cook them flat side down if you cut them in half.  The metal oven pan heats up and cooks them to a nice crisp.
  • If you roast them whole, parboil or steam them for 1-2 minutes first.  This ensures they cook through.
  • For even cooking, use sprouts that are around the same size.
  • Don’t be afraid to char them – the crispy, charred leaves are absolutely delicious.

 

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