Crispy roasted Brussels sprouts with soy sauce

Based on 19 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

“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
  • bowl
  • baking sheet
  • frying pan
  • pot (small)
  • bowl (large)

Nutrition per serving

Cal
220
Protein
10 g
Fat
12 g
Carb
16 g
  • 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 g ginger
    • 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!