Ingredients with Measurements:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger.
3. Add the Brussels sprouts to the bowl and toss to coat.
4. Spread the Brussels sprouts in a single layer on a baking sheet.
5. Sprinkle sesame seeds over the Brussels sprouts.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and caramelized.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Per serving:
- Calories: 120
- Fat: 4g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce.
- Maple syrup or agave nectar can be used instead of honey.
- Red wine vinegar or apple cider vinegar can be used instead of rice vinegar.
- Black sesame seeds can be used instead of white sesame seeds.
Variations:
- Add sliced red onion or bell pepper for extra flavor and color.
- Top with chopped scallions or cilantro for freshness.
- Use the same glaze on other roasted vegetables, such as carrots, sweet potatoes, or cauliflower.
Tips and tricks:
- Make sure to trim the Brussels sprouts and cut them in half for even cooking.
- Toss the Brussels sprouts in the glaze right before roasting to prevent them from getting too soggy.
- Roast the Brussels sprouts on the top rack of the oven for extra caramelization.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Brussels sprouts in a shallow bowl or on a platter for a beautiful presentation.
Garnishes:
Garnish with additional sesame seeds, chopped scallions, or cilantro.
Pairings:
Serve with grilled chicken, salmon, or tofu for a complete meal.
Suggested side dishes:
Serve with steamed rice or quinoa for a filling side dish.
Troubleshooting advice:
- If the Brussels sprouts are not caramelized enough, broil them for a few minutes at the end of cooking.
- If the glaze is too thick, thin it out with a little bit of water or more rice vinegar.
Food safety advice:
Make sure to wash the Brussels sprouts thoroughly before using them.
Food history:
Brussels sprouts are a member of the cabbage family and originated in Belgium in the 16th century.
Flavor profiles:
The glaze is sweet, salty, and savory, with a nutty sesame flavor.
Serving suggestions:
Serve as a side dish for a weeknight dinner or as part of a holiday feast.
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