Teriyaki Glazed Brussel Sprouts Recipe 455

TERIYAKI GLAZED BRUSSEL SPROUTS RECIPE - (4.5/5)

Steps:

• Preheat oven to roast at 375°F. If your brussels sprouts are small, cut them in half. If they are very large, quarter them for more even cooking. Peel the outer, beat-up layers of the brussels sprouts off. Trim the end, then cut brussels sprouts in half or quarters. In a large bowl, toss together the olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the brussels sprouts and toss evenly with the roasting oil. Spread brussels sprouts on cookie sheet with cut side down. Roast in oven for 5-10 min. (depending on size) and then flip the sprouts to cut side up and roast for another 5-10 minutes or until sprouts are desired tenderness. While the brussels sprouts are roasting, make the teriyaki glaze. Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved. Place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes, then remove from heat. When brussels sprouts are cooked, toss them with the teriyaki sauce. Serve warm.

AIR FRYER BRUSSELS SPROUTS WITH TERIYAKI SAUCE

Steps:

• Preheat a 2.5-liter air fryer to 350 degrees F.
• Place the Brussels sprouts in a large mixing bowl. Add the olive oil, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to thoroughly coat. Pour the sprouts into the basket of the air fryer and spread out in an even, thin layer. Cook, tossing halfway through, until crispy with tender cores, about 12 minutes.
• Combine the teriyaki sauce, ginger, rice wine vinegar and garlic in a small bowl and stir to combine. Serve with the warm Brussels sprouts.

GLAZED BRUSSELS SPROUTS

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.

AMAZING BRUSSELS SPROUTS

Steps:

• Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl.
• Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.

BALSAMIC-GLAZED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
• Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
• Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.