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.

American Sides Veggies

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 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.

Jay H

Jay is a Project Manager for a U.S. Company that does business globally. He has worked and lived in many places and has spent time learning how to cook dishes from around the world. Currently based in Japan, he created the Mountain Plums website during the Covid pandemic as a way to express himself though cooking while staying active.

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Jay H

Jay is a Project Manager for a U.S. Company that does business globally. He has worked and lived in many places and has spent time learning how to cook dishes from around the world. Currently based in Japan, he created the Mountain Plums website during the Covid pandemic as a way to express himself though cooking while staying active.