Asian Brussels Sprouts Recipes

CRISPY ASIAN BRUSSELS SPROUTS

Steps:

• Preheat oven to 400°F and set a rack on the very top.
• Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
• Soak the cut brussels for a minute in water to clean them.
• Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
• Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
• Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
• Place in the oven on the top rack for about 45-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred.
• During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
• Remove brussels from the oven once all brussels are crispy and slightly charred.
• Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don't want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!

ASIAN-STYLE BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with aluminum foil.
• Cut the tough stem off each sprout and cut each into quarters. Toss sprouts with olive oil in a large bowl. Pour onto the prepared baking sheet in a single layer.
• Bake in the preheated oven for 10 minutes. Toss sprouts and continue baking until desired doneness is reached, about 10 minutes more.
• Remove sprouts from oven and switch oven to high broil. Move the rack to the top 1/3 of the oven.
• Whisk chile sauce, garlic, and soy sauce together in a large bowl. Pour baked sprouts into the bowl and toss until evenly coated in glaze. Pour sprouts back onto the baking sheet.
• Broil sprouts in the hot oven until glaze is caramelized and sprouts are cooked to preference, about 5 minutes, watching carefully to prevent burning. Serve immediately and enjoy while hot.

ASIAN BRUSSELS SPROUTS

Steps:

• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with heatproof parchment paper for easy cleanup.
• Place the Brussels sprouts in the pan. Using a large spoon or your hands, toss them with the oil, soy sauce, honey, garlic, and crushed red peppers.
• Arrange the seasoned Brussels sprouts, cut side down, in a single layer on the baking sheet.
• Roast them until browned and caramelized, for about 30 minutes. Garnish with sesame seeds and serve.

CRISPY ASIAN BRUSSEL SPROUTS

Steps:

• Preheat oven to 450. Cover a baking sheet with aluminum foil and set aside.
• Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half or in quarters for very large sprouts. Dry thoroughly with a towel.
• Toss with the olive oil and season gently with salt and pepper. Remember that the sauce has soy sauce, which can be salty, so you don't want to over-salt the Brussel sprouts.
• Place in a single layer on the pan, leaving some space between the Brussel sprouts. They shouldn't be overlapping. Roast for 20-25 minutes or until the sprouts are browned and crispy.
• Meanwhile, add the soy sauce, honey, rice vinegar, sesame oil, sambal olek, and garlic powder to a small saucepan. Bring to a simmer and let cook for 3-4 minutes until it thickens. This happens quickly since it is a small amount of liquid.
• Toss the hot Brussels sprouts with the sauce and serve.

CRISPY ASIAN BRUSSELS SPROUTS SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly.
• Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste.
• Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.

ASIAN STIR-FRIED BRUSSELS SPROUTS

Steps:

• Steam/cook the sprouts for about 7-10 minutes or until just tende. Remove from heat.
• Combine peanut oil, garlic and ginger in large, unheated skillet. Set over high heat until oil is very hot and garlic is fragrant but NOT browning, about 2 to 3 minutes. Whisk in soy sauce, crushed red pepper, black pepper, sugar and sesame seeds.
• Stir in brussels sprouts and cook, stirring frequently, until lightly browned, about 5 to 7 minutes.
• Toss with sesame oil and serve warm.