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 SproutsRoasted 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 |
- 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.
