Crispy roasted Brussels sprouts with soy sauce

Based on 15 ratings
Johanna

Johanna

“These crispy Brussels sprouts can be served as a side dish, a snack or a lukewarm salad. The sweetish Brussels sprouts go very well with the slightly salty marinade.”

Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1 kg Brussels sprout
75 ml soy sauce
50 ml toasted sesame oil
2 cloves garlic
10 g ginger
dried chilis
4 sprigs mint
2 tbsp sesame seeds
1 tsp chili paste
2 tbsp sugar
50 ml mirin
2 tbsp rice vinegar
salt
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • 2 bowls
  • baking sheet
  • frying pan
  • pot (small)

Nutrition per serving

Cal
220
Protein
10g
Fat
12g
Carb
16g

Step 1/4

Preheat oven to 220°C/430°F. Halve Brussels sprouts and add to a bowl. Add most of the sesame oil, season with salt, and stir to combine. Transfer to a baking sheet and bake for approx. 20 min.
  • 1 kg Brussels sprout
  • 40 ml toasted sesame oil
  • salt
  • oven
  • cutting board
  • knife
  • bowl
  • baking sheet

Preheat oven to 220°C/430°F. Halve Brussels sprouts and add to a bowl. Add most of the sesame oil, season with salt, and stir to combine. Transfer to a baking sheet and bake for approx. 20 min.

Step 2/4

In the meantime peel and finely chop garlic and ginger. Finely chop dried chilis and slice mint into thin strips. Roast sesame seeds in a frying pan until they are fragrant and golden brown.
  • 2 cloves garlic
  • 10 ginger
  • 2 dried chilis
  • 4 sprigs mint
  • 2 tbsp sesame seeds
  • frying pan

In the meantime peel and finely chop garlic and ginger. Finely chop dried chilis and slice mint into thin strips. Roast sesame seeds in a frying pan until they are fragrant and golden brown.

Step 3/4

Heat remaining sesame oil in a small pot. Add ginger and garlic and fry over medium heat for approx. 2 – 3 min. Add chili paste and keep frying for approx. 2 min. Add dried chilis, sugar, soy sauce, mirin, and rice vinegar and let the mixture simmer until thickened. Remove from heat and let cool down.
  • 10 ml toasted sesame oil
  • 1 tsp chili paste
  • 2 tbsp sugar
  • 75 ml soy sauce
  • 50 ml mirin
  • 2 tbsp rice vinegar
  • pot (small)

Heat remaining sesame oil in a small pot. Add ginger and garlic and fry over medium heat for approx. 2 – 3 min. Add chili paste and keep frying for approx. 2 min. Add dried chilis, sugar, soy sauce, mirin, and rice vinegar and let the mixture simmer until thickened. Remove from heat and let cool down.

Step 4/4

Add roasted Brussel sprouts and marinade to a large bowl and toss to coat. Sprinkle with roasted sesame seeds and fresh mint. Enjoy!
  • bowl (large)

Add roasted Brussel sprouts and marinade to a large bowl and toss to coat. Sprinkle with roasted sesame seeds and fresh mint. Enjoy!