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
- Servings:2
- Easy
- 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)
- Salt
- Pepper
Ingredients
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Step 1
Preheat the oven to 400ºF.
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Step 2
Wash and cut the Brussels sprouts in half. Toss with vegetable oil and roast until browned and crispy, about 30 minutes.
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Step 3
Meanwhile, combine the garlic, fish sauce, maple syrup, salt, pepper and chili oil in a bowl.
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Step 4
Once browned and crispy, drizzle the sauce onto the Brussels sprouts, turn the oven to broil, and roast for another 5 minutes.
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Step 5
Finish with a squeeze of fresh lemon juice and serve.