Ready in about 40 minutes and truly easy to make, it’s the perfect side dish to Asian-style meat or fish! When I was a kid, my Dutch-born dad used to make the simplest Brussels sprouts, boiled in salted water. Strangely enough, I loved those sprouts. But these days, I’m looking for a bit more flavor when cooking vegetable recipes. One of my favorite recipes is roasted Brussels sprouts with garlic and Parmesan. They are wonderful! But there’s something about these Asian Brussels sprouts. The combination of soy sauce, honey, and garlic makes for an especially flavorful dish, and the small amount of honey promotes delicious caramelizing.
Ingredients
Recipe Card
Fresh Brussels sprouts: By far one of my favorite vegetables to make. Sometimes I make life easy by buying them pre-washed and sliced. But it’s not difficult to prep them yourself. Avocado oil: This neutral-tasting oil has a high smoke point, making it very suitable for high-heat roasting. Light soy sauce: I almost never use traditional soy sauce. I find it too salty. You can also use a gluten-free alternative. Honey: Just a little to balance out the other flavors and promote caramelizing. You can use sugar-free honey if you wish. Minced garlic: Mince it yourself (the more flavorful option), or use the stuff that comes in a jar (the lazy option!). Crushed red peppers: They don’t make this dish very spicy. They just add an interesting layer of flavor. Sesame seeds: I use them mostly for garnish.
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe: Mix the sauce ingredients in a bowl. Toss the sprouts in the marinade. Roast them for about 30 minutes at 400°F. Garnish with sesame seeds and serve. This is a very forgiving recipe. So if you want to serve them with a main dish that requires a slightly different cooking temperature, you can place the sprouts in the same oven and simply bake them for a shorter or a longer time.
