Crispy Roasted Brussels Sprouts with an Asian twist

      Brussels sprouts are one of my favourite items for a side dish.  They are very versatile even though the family complains about the after effects of cruciferous vegetables…  🙂  .  I have blanched them, followed by sauteeing them in butter with chopped Walnuts, shredded them into ribbons and steamed sauteed them with grated coconut a la Souther Indian, aka Tambram style and many more.  This one is a roasted variety.

Ingredients:

  • 1 lb Brussels Sprout2
  • 3 Tbsp of high smoke point oil (Vegetable/Peanut, I tend to use Grape seed oil since all of it is non GMO)
  • 2 or 3 Tbsp Fish sauce; you can use Soy sauce if the Fish sauce is too Umami laden for you
  • 2 Tbsp (or so) Something sweet like Agave nectar or Maple syrup.  I find that Maple syrup tends to take over the dish.  I have even used Demerera sugar ( 2 and a half teaspoons)
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Red Wine Vinegar
  • 2 tsp finely grated Ginger
  • Kosher Salt
  • Black Pepper

Mise en Place and Directions:

  • Preheat the oven to 400°F
  • Prep the Brussels sprouts
    • Trim the stems and remove the tough outer leaves
    • Cut them in half (Quarters is OK too if they are really large)
    • Soak them in cold water for five minutes to get rid of any dirt
    • Drain them and spread them out on Paper towels in a single layer to dry.  Give it the 15 -20 minutes needed to really dry them out.  You can speed it up with mopping up the water with paper towels
  • Toss the Brussels sprouts in the Oil with Kosher salt and spread them out single layer on a non stick baking tray or a foil lined regular tray
  • Bake on the top rack of the hot oven for 25 minutes
  • Stir and turn them over for even cooking and continue cooking for another 20 – 25 minutes
  • They should be Golden brown at the center but nicely charred with some crispiness to the outer leaves.
  • During the last 15 – 20 minutes of the baking combine the rest of the ingredients and reduce on top of the stove on medium to high heat until reduced, thickened and syrupy.
  • Toss the Brussels sprouts in a bowl with enough of the sauce to coat it.  You don’t want excess sauce to make them soggy.
  • Serve immediately.

 

I have sometimes enjoyed this dipping sauce tossed with sauteed cabbages.  It is also quite good on roasted Cauliflower.

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