BRUSSELS SPROUTS IN SOY SAUCE
My wife and I love Brussels sprouts and this is our favorite way to prepare them. It's our own creation and so good that I'm amazed I have never seen a similar recipe anywhere. The flavors of the sprouts and the soy sauce seem made for each other. The recipe is quick and so simple that it can be thrown together as a side vegetable any time sprouts are on hand. I always use Tamari soy sauce, but anything you have on hand will do fine. And I always use olive oil, but butter or another vegetable oil would be fine if you prefer.
Provided by Cowshill
Categories Vegetable
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 116.6, Fat 7.1, SaturatedFat 1, Sodium 782.6, Carbohydrate 10.9, Fiber 4.4, Sugar 2.7, Protein 5.3
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
ROASTED SALMON AND BRUSSELS SPROUTS WITH CITRUS-SOY SAUCE
Roasting vegetables like brussels sprouts, scallions and jalapeño next to salmon fillets as they cook makes for a crunchy, sweet and spicy side that requires very little work on your part. When the salmon and vegetables are done, spoon a lively sauce made of citrus juice (any you choose), rice vinegar and soy sauce over everything. If you like, serve with rice, whole grains, soba or udon - there's plenty of sauce to go around.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 30 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 758 milligrams, Sugar 4 grams
ROASTED BRINED BRUSSELS SPROUTS
A brining solution with soy sauce and sugar brings out all the flavor of these crisp but tender roasted Brussels sprouts.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Trim stems and remove wilted leaves from Brussels sprouts; rinse under cold water. In a large bowl, combine the water, salt, sugar, and soy sauce, stirring until all of the sugar and salt have dissolved. Add sprouts to the brine mixture (make sure they are submerged). Brine for 1 hour.
- Drain the Brussels sprouts, do not rinse. Toss the sprouts with olive oil and black pepper. Bake in an uncovered baking dish for 35 to 40 minutes, until crisp on the outside and tender on the inside, or desired doneness.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 18.3 g, Fat 4.3 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 0.6 g, Sodium 4951.1 mg, Sugar 12 g
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- Preheat oven to 220°C/430°F. Halve Brussels sprouts and add to a bowl. Add most of the sesame oil, season with salt, and stir to combine. Transfer to a baking sheet and bake for approx. 20 min.
- In the meantime peel and finely chop garlic and ginger. Finely chop dried chilis and slice mint into thin strips. Roast sesame seeds in a frying pan until they are fragrant and golden brown.
- Heat remaining sesame oil in a small pot. Add ginger and garlic and fry over medium heat for approx. 2 – 3 min. Add chili paste and keep frying for approx. 2 min. Add dried chilis, sugar, soy sauce, mirin, and rice vinegar and let the mixture simmer until thickened. Remove from heat and let cool down.
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