Roasted Asian Brussels Sprouts

These are delicious! We weren’t big into brussels sprouts before coming across this recipe, but we love the sauce on these, and the insides become wonderfully creamy if you don’t overcook them. (We may or may not have had charred  brussels sprouts a time or two….still not bad.)
Recipe originally from The Baker Mama.
1 pound fresh brussels sprouts
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons maple syrup
2 tablespoons fresh squeezed lemon juice
1 garlic clove, minced
1 tablespoon Sriracha sauce
Pinch of black pepper
Kosher salt
  1. Preheat oven to 400°F. Set rack high in oven.
  2. Prep brussels sprouts. Cut off stems, remove loose leaves, & halve or quarter (for uniform size).
  3. Soak in water briefly to clean. Drain and spread out to dry.
  4.  Spread brussels sprouts on foil-covered baking sheet. Drizzle with oil & sprinkle with salt.
  5. Cook for 45-60 minutes, until crispy & slightly charred. Stir/shake pan every 20 minutes.
  6. While sprouts cook, prepare sauce. Combine soy sauce, maple syrup, garlic, sriracha, lemon juice, & pepper & reduce over medium-high until thickened (~5 minutes).
  7. Remove brussels sprouts from oven. Place in bowl & toss with sauce. Yum!

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