Brussels sprouts may be the most hated vegetable by children across North America. To be fair, this cruciferous vegetable does have a stronger flavour than most. However, I have grown to love these mini cabbage like vegetables, especially when roasted until crispy.
This recipe uses Asian ingredients such as soy sauce, garlic, and chili oil to bring a punch of flavour and perhaps mask the slight bitterness of Brussels sprouts. In turn, the maple syrup and lemon brings in elements of sweetness and tanginess that gives the dish a vibrance.
Crispy Asian-Inspired Brussels Sprouts
- Prep Time:5 minutes
- Cook Time:35 minutes
- Total Time:40 minutes
- 2 cup Brussels sprouts (about 1 lb)
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1/4 cup fish sauce (you can substitute with soy sauce)
- 2 tablespoon maple syrup or honey
- 1 teaspoon chili oil
- 2 tablespoon lemon juice (about 1/2 a lemon)
Preheat the oven to 400ºF.
Wash and cut the Brussels sprouts in half. Toss with vegetable oil and roast until browned and crispy, about 30 minutes.
Meanwhile, combine the garlic, fish sauce, maple syrup, salt, pepper and chili oil in a bowl.
Once browned and crispy, drizzle the sauce onto the Brussels sprouts, turn the oven to broil, and roast for another 5 minutes.
Finish with a squeeze of fresh lemon juice and serve.