Are you tempted to quit reading because of the name of this recipe? Because it contains the dreaded vegetable that could strike fear into the heart of children, and even some adults? Well, are you?
I know I would have been up until just a little earlier this year. Before then, I wouldn’t have touched a Brussels sprout. You couldn’t have paid me to touch em. Growing up and well into my adult life, if it didn’t look delicious or wasn’t sweet, I wasn’t eating it. On the other hand, even if someone had tricked me into believing they were sweet, if it looked like cabbage I still wasn’t eating it. You couldn’t have paid me to touch them. And if by some wibbley wobbley timey wimey magic my future self managed to check in with my past self and told me that by 2014 I would love the little sprout-y lumps, I’d have known aliens had taken over and I was stuck in a bizarre time-warped version of ‘Invasion of the Body Snatcher.’
My past self is probably crying in a corner and denying our existence right now BUT, in 2014 I realized I love Brussels sprouts. LOVE em. Whew (wipes sweat off forehead)! Been sitting on that little secret for awhile. Feels so good to come clean. In 2014 I was able to admit I actually like them, but it was this recipe, this past week, that turned a little bit of like into a full-fledged ‘thing’.
If you’re on the fence, don’t worry. This recipe is a little love note from Brussels sprouts to your taste buds. Seriously, one bite and you’ll taste their transformation as they magically change from maligned Grandma’s gross-out fare to the new foodie favorite. I’m not even kidding, they’re like crispy green crack. They have a ton of flavor and are sweet, spicy and savory all in one.
Crispy Asian Glazed Brussels Sprouts
recipe adapted from The Baker Mama
1 pound fresh Brussels sprouts
3 tbsp vegetable or canola oil
3 tbsp soy sauce
2 tbsp maple syrup
2 tbsp lemon juice
1 garlic clove, minced
1 tbsp Sriracha sauce
pinch of black pepper
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.