I hate brussels sprouts. At least I used to, until I had these delicious honey walnut brussels sprouts at a local restaurant. The sweet, salty, and spicy glaze of this particular recipe will make you think you're eating Chinese takeout, but really it's vegetables!
Ingredients
Ingredients
- Brussels sprouts
- 1/2 lemon
- 1 garlic clove
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp Sriracha sauce
- Optional: tenkasen, wonton crisps, sesame seeds, or nuts
Directions
Preheat oven to 450 degrees Fahrenheit. Cut the sprouts in half and remove the stem. Spread over a baking sheet, drizzle with vegetable oil. Roast for 45 minutes, tossing at the 20-minute mark so they don't burn.
Make the sauce once sprouts are roasted by mixing all ingredients. You can either reduce the sauce on the stovetop so it's thicker, or you can drizzle and toss for a lighter, less syrup-like consistency.
Serve immediately as a side. If you have tenkasen (tempura crumbs), wonton crisps, sesame seeds, or almonds/walnuts, add for an extra crunch.
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