Best Asian Roasted Beets And Brussels Sprouts Recipes

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CRISPY ASIAN BRUSSEL SPROUTS



Crispy Asian Brussel Sprouts image

These are seriously the best Brussels sprouts you will ever eat! With a sticky honey and soy sauce that's sweet and spicy.

Provided by Kristen McCaffrey

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 9

1 lb. fresh Brussels sprouts
1.5 tbsp. olive oil
2 tbsp reduced sodium soy sauce
1 tbsp honey
1.5 tsp rice vinegar
1 tsp sesame oil
1 tsp Asian garlic chili paste (like sambal olek, Sriracha, adjust to heat preference)
1/2 tsp garlic powder
Salt and pepper (as needed)

Steps:

  • Preheat oven to 450. Cover a baking sheet with aluminum foil and set aside.
  • Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half or in quarters for very large sprouts. Dry thoroughly with a towel.
  • Toss with the olive oil and season gently with salt and pepper. Remember that the sauce has soy sauce, which can be salty, so you don't want to over-salt the Brussel sprouts.
  • Place in a single layer on the pan, leaving some space between the Brussel sprouts. They shouldn't be overlapping. Roast for 20-25 minutes or until the sprouts are browned and crispy.
  • Meanwhile, add the soy sauce, honey, rice vinegar, sesame oil, sambal olek, and garlic powder to a small saucepan. Bring to a simmer and let cook for 3-4 minutes until it thickens. This happens quickly since it is a small amount of liquid.
  • Toss the hot Brussels sprouts with the sauce and serve.

Nutrition Facts : ServingSize 3/4 cup, Calories 128 cal, Carbohydrate 16 g, Fat 7 g, Protein 5 g, Fiber 4 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 348 mg, Sugar 7 g

ROASTED ASIAN BRUSSEL SPROUTS RECIPE WITH PEANUT SAUCE



Roasted Asian Brussel Sprouts Recipe with Peanut Sauce image

These Roasted Asian Brussel Sprouts are packed with flavor and highly addictive! Tender, crisp roasted brussels sprouts dusted with sesame seeds, sprinkled with fresh herbs and drizzled with a silky, sweet peanut based sauce, these sprouts are savory, sweet and spicy. They make an insanely delicious side, or can be served as the ultimate vegetarian appetizer!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     Appetizer     Salad     Side Dish

Time 45m

Number Of Ingredients 15

2 pounds Brussels Sprouts (- trimmed & halved or quartered if large (SEE NOTES))
4 TBS Olive Oil
Kosher Salt & Ground Black Pepper (- to taste)
3 Green Onions (- sliced)
2 TBS Cilantro (- chopped)
½ Cup Roasted Peanuts
Red Pepper Flakes (- to taste)
Sesame Seeds (- to taste)
¼ Cup Peanut Butter ((creamy or smooth is best, but chunky will work))
1 ½ TBS Low Sodium Soy Sauce
1 ½ TBS Lime Juice
1 ½ TBS Rice Vinegar
1 ½ TBS Honey ((Or agave))
1 Clove Garlic (- peeled (SEE NOTES))
1-2 TBS Hot Water (- as needed)

Steps:

  • Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper, or aluminum foil, for easy clean up.
  • Season brussels sprouts: Add the brussels sprouts to the prepared baking sheet and toss them with olive oil. Season generously with salt and pepper. Arrange the sprouts in an even layer, with the flat sides down.
  • Roast the brussels sprouts in the oven, tossing them halfway through cooking, for about 30-40 minutes, or until they are tender and caramelized.
  • Meanwhile, make the sauce: Add all the ingredients, except the water, in the bowl of a food processor or blender. Process until smooth. If the sauce is too thick, slowly add in 1 tablespoon of water at a time, with the machine running, until desired consistency is achieved. Taste and adjust for seasoning. (SEE NOTES)
  • Toss sprouts (optional - see notes): Transfer the roasted brussels sprouts to a serving bowl. Pour on ½ of the sauce and toss well to coat.
  • Serve: Garnish the sprouts with green onions, cilantro, peanuts, red pepper flakes and sesame seeds. Drizzle with the remaining sauce and serve. Enjoy!

Nutrition Facts : Calories 239 kcal, Carbohydrate 31 g, Protein 10 g, Fat 10 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 9 g, Sugar 12 g, ServingSize 1 serving

CRISPY ASIAN BRUSSELS SPROUTS



Crispy Asian Brussels Sprouts image

The best crispy brussels sprouts that are sweet, spicy, savory and oh so addicting!

Provided by Maegan - The BakerMama

Categories     vegetable

Time 1h

Yield 3

Number Of Ingredients 9

1 pound fresh brussels sprouts
3 TBSP vegetable oil (or other high-heat oil such as grapeseed or sesame oil)
3 TBSP soy sauce (you can also use fish sauce here if you want something with a bit more flavor)
2 TBSP maple syrup
2 TBSP fresh squeezed lemon juice (about half a large lemon)
1 garlic clove, minced
1 TBSP Sriracha sauce
Pinch of black pepper
Kosher salt

Steps:

  • Preheat oven to 400°F and set a rack on the very top.
  • Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
  • Soak the cut brussels for a minute in water to clean them.
  • Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
  • Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
  • Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
  • Place in the oven on the top rack for about 45-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred.
  • During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
  • Remove brussels from the oven once all brussels are crispy and slightly charred.
  • Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don't want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!

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