Description
A simple recipe for Brussels sprouts tossed in a sweet and sour glaze.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the halved Brussels sprouts with olive oil on a baking sheet.
- Roast for 20 to 25 minutes, or until tender and slightly browned.
- While the sprouts roast, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic in a small saucepan.
- In a separate small bowl, mix the cornstarch and water to create a slurry.
- Bring the sauce mixture in the saucepan to a simmer over medium heat.
- Whisk in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
- Remove the roasted Brussels sprouts from the oven and place them in a large bowl.
- Pour the thickened sweet and sour sauce over the sprouts and toss to coat evenly.
- Serve immediately.
Notes
- For extra flavor, sprinkle toasted sesame seeds over the finished sprouts.
- If you prefer a crispier sprout, you can pan-fry them instead of roasting.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 15
- Sodium: 650
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: Brussels sprouts, sweet and sour, glazed vegetables, roasted sprouts, side dish