CRISPY ASIAN BRUSSEL SPROUTS
These are seriously the best Brussels sprouts you will ever eat! With a sticky honey and soy sauce that's sweet and spicy.
Provided by Kristen McCaffrey
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 3/4 cup, Calories 128 cal, Carbohydrate 16 g, Fat 7 g, Protein 5 g, Fiber 4 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 348 mg, Sugar 7 g
BRUSSEL SPROUTS-CRISPY ASIAN GLAZED BRUSSELS SPROUTS RECIPE - (3.8/5)
Provided by wing118677
Number Of Ingredients 9
Steps:
- 1.Cut off the base of each sprout before slicing them in half lengthwise and then remove any excess or loose leaves from the outside. 2. Allow the prepared sprouts to soak in a bowl of water, for about a minute, to get them clean. 3. Drain the cleaned sprouts and pat them dry with paper towels, removing any excess moisture. 4. Cover a large rimmed baking sheet with foil and spread the sprouts out on the pan so that there's just a single layer without them overlapping each other. 5. Liberally pour the oil over the sprouts, sprinkle with the salt, and then stir everything together with your hands making sure everything is well and evenly coated. 6. Bake in the oven, on the top rack, at 400 degrees for about 45-50 minutes. After 20 and 40 minutes, stir the sprouts to ensure that both sides of them all get nice and extra crispy. 7. During the last 5-10 minutes of cooking, in a small sauce pan, reduce remaining ingredients over medium-high heat, for about 5 minutes, until the sauce has thickened. 8. Remove from the oven and place in a heat-resistant bowl. Slowly add in the sauce and toss them, a little at a time, to ensure they stay nice and crispy. 9. Serve!
CRISPY BRUSSELS SPROUTS
Steps:
- Preheat the oven to 400 degrees F.
- Cut the larger Brussels sprouts into quarters; halve the smaller ones.
- Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.
CRISPY ASIAN BRUSSELS SPROUTS SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
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-STYLE BRUSSELS SPROUTS
These Brussels sprouts are roasted and flavored with a tangy Asian glaze. You have complete control over how you like them cooked - still crunchy or soft and tender, it's all in the bake. The flavor is a crowd-pleaser around our home. I've never seen these healthy vegetables disappear from my table more quickly than with this recipe! If you like your sprouts extra saucy, you may want to double the amount of glaze you make.
Provided by AmyLee
Categories Side Dish Vegetables Brussels Sprouts
Time 35m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 14.1 g, Fat 7.1 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 263.1 mg, Sugar 5.1 g
ASIAN ROASTED BRUSSELS SPROUTS
These Brussels sprouts are first roasted and then sauteed in sesame seed oil.
Provided by Casey Butler
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix to combine. Spread out on a sheet pan in a single layer.
- Roast in the preheated oven until Brussels sprouts are browned, shaking the pan every 7 minutes, about 30 minutes total. Remove from the oven.
- Heat sesame oil in a skillet over medium heat. Add brussels sprouts and cook for 5 minutes. Transfer to a bowl and mix with soy sauce and fish sauce.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 10.6 g, Fat 7.1 g, Fiber 4.3 g, Protein 4.3 g, SaturatedFat 1 g, Sodium 566.2 mg, Sugar 2.7 g
GLAZED BRUSSELS SPROUTS
"This is my all-time favorite vegetable recipe! Even people who don't think they like brussels sprouts really love it. I like to serve it all year long." Joan Braun - Lakewood, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 296 calories, Fat 23g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 321mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.
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