Hi there. I’m Jane. And I am addicted to these brussels sprouts.
No joke, this is one of those can’t-get-enough recipes that I go to bed dreaming about.
The key to brussels sprouts is to get ’em nice and charred in the oven – the darker the better. If you don’t see the outer leaves turning almost black, then leave them in there to do their thing. Trust me. They start to develop this yummy caramelization and crunchiness that just can’t be beat. Add a tangy Asian glaze and you’ve got quite a heavenly combo.
Enter the greatest thing to ever happen to the cabbage family.
Crack Brussels Sprouts
These brussels sprouts get crispy in the oven and are tossed in the most delectable Asian-inspired sauce.
- 1 pound brussels sprouts halved*
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons honey
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha
- olive oil
Preheat the oven to 375°F.
Drizzle the brussels sprouts in 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to combine and place on a baking sheet.
While the brussels sprouts are in the oven, whisk together the soy sauce, honey, rice wine vinegar, and Sriracha in a medium to large bowl.
Bake for 30 minutes until the brussels start to turn a dark brown/almost black color. Some of the outer leaves should be flaking off at this point.
When they are finished, dump the brussels sprouts into the bowl directly into the soy sauce mixture and toss to fully combine.
*When preparing brussels sprouts, it is important to remove the tough outer leaves and make sure you chop off enough of the stem. If you leave too much of either on, then they start to taste woody.