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.