Brussels Sprouts In Soy Sauce Recipes

SOY SAUCE BRUSSELS SPROUTS WITH PANKO AND CASHEW TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• Slice the Brussels sprouts lengthwise in 1/4-inch-thick pieces. Place them in a 12-inch round or 9-by-13-inch casserole dish. In a small bowl, whisk together the soy sauce, tahini, white wine vinegar, honey, oil, lemon juice and garlic. Pour the soy sauce mixture over the Brussels sprouts, tossing to coat.
• Combine the panko and crushed cashews in a small bowl, then scatter over the Brussels sprouts. Bake until the Brussels sprouts are tender and the crumb topping is a deep, golden brown, about 30 minutes.

BRUSSELS SPROUTS IN SOY SAUCE

Steps:

• Trim Brussels sprouts, removing excess stem and old or damaged outer leaves. Cut sprouts in half length-wise.
• Heat olive oil in large skillet over high heat and add sprouts. Stir fry 1 to 2 minutes until sprouts have lightly browned.
• Turn heat to low, allow pan to cool for a minute, and then add soy sauce. Add a small amount of water only if all liquid boils off immediately. Cover immediately. Ensure there is enough liquid in the pan to produce some steam to help cook the sprouts.
• Allow to steam over low heat until done. Typically 10 minutes, but time will vary depending on size of sprouts and whether you like them al dente or soft.

SOY AND SRIRACHA GLAZED BRUSSELS SPROUTS

Steps:

• Trim sprouts and then cut in half lengthwise.
• Whisk together olive oil, soy sauce, Sriracha, mustard, ginger and garlic powder until well blended. Place Brussels sprouts in mixture and let sit for 3 to 6 minutes.
• Preheat a large stovetop pan over medium high heat. Once heated, place Brussels sprouts and sauce in the pan, flat side down, pouring any sauce over sprouts. Cook for about 7 to 9 minutes or until bottoms are browned. Stir sprouts around, cooking for about 5 more minutes or until they are tender when poked with a fork.
• Sprinkle with sesame seeds when serving.

ROASTED SALMON AND BRUSSELS SPROUTS WITH CITRUS-SOY SAUCE

Steps:

• Heat oven to 400 degrees, and line a baking sheet with parchment paper. In a large bowl, toss brussels sprouts, scallions and jalapeño with the 2 tablespoons oil to coat. Season with salt and pepper, then spread out on the prepared baking sheet.
• Pat the salmon fillets dry, then season with salt and pepper and nestle them, skin side down, among the brussels sprouts. Roast, stirring the brussels sprouts occasionally, until the brussels sprouts are tender and the salmon is cooked through, 12 to 14 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)
• While the salmon's roasting, stir together the citrus juice, rice vinegar, soy sauce and 2 tablespoons water. (If you find it too puckery, add a little honey or more water.) Serve the sauce alongside the salmon and brussels sprouts for drizzling and dipping.

HONEY DIJON BRUSSELS SPROUTS

Steps:

• Place Brussels sprouts into a saucepan filled with lightly salted water.
• Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
• Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
• Toss Brussels sprouts in mustard mixture to coat.

AIR-FRYER BRUSSELS SPROUTS WITH GARLIC, BALSAMIC AND SOY

Steps:

• Heat air fryer to 400 degrees, if preheating is necessary.
• Place brussels sprouts in the air fryer basket; drizzle with 1 tablespoon oil and the salt. Fry for 15 minutes, shaking basket or stirring the sprouts halfway through.
• Sprinkle sprouts with garlic. Continue to fry until the garlic is golden brown, another 2 to 4 minutes.
• Meanwhile, in a small saucepan, bring balsamic vinegar to a simmer. Continue to simmer until thickened and starting to look syrupy, adjusting heat as necessary to prevent burning, 2 to 3 minutes. (Keep a close eye on it; it will go from reduced to burned very quickly.) Remove from heat and whisk in 2 tablespoons oil, the lime juice and the soy sauce.
• Transfer brussels sprouts to a serving platter and drizzle with balsamic dressing. Squeeze more lime juice on top to taste.

HONEY GLAZED BRUSSELS SPROUTS

Steps:

• Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
• Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.