Crispy roasted Brussels sprouts with soy sauce
Ingredients
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oven, cutting board, knife, bowl, baking sheet, frying pan, pot (small), bowl (large)
Nutrition per serving
Step 1/ 4
- ⅓ kg Brussels sprout
- 13⅓ 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
- ⅔ cloves garlic
- 3⅓ g ginger
- ⅔ dried chilis
- 1⅓ sprigs mint
- ⅔ 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
- 3⅓ ml toasted sesame oil
- ⅓ tsp chili paste
- ⅔ tbsp sugar
- 25 ml soy sauce
- 16⅔ ml mirin
- ⅔ 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
- 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!
Enjoy your meal!
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