First, the disclaimer… These Brussel Sprouts are totally a “restaurant rip-off” of the sprouts they serve at Sakaya Kitchen in Midtown Miami. There is nothing original on my part – and I am not even sure of the ingredients or their cooking method. This is, welp… this is just mere imitation… that is supposed to be the sincerest form of flattery. Wow! That sounded cheesy in my head as it traveled from fingers that clicked the keys and allowed me to splash the corniness online. However, I am pressed for time during this holiday season and I wanted to share what I think is a deliciously different way to enjoy Brussel sprouts – with an Asian twist.
My Recipe: ROASTED GINGER BRUSSEL SPROUTS serves 2 – 4
1 # Brussel sprouts, trimmed and halved
2 T soy sauce
2 T rice wine vinegar
1 T fresh grated ginger
2 garlic cloves, grated
4 T canola oil
¼ t ground white pepper
Preheat oven to 400 degrees; line sheet pan with (for easier clean up)
In a medium bowl; combine soy sauce, rice wine vinegar, grated ginger, grated garlic, and 2 T of the canola oil; set aside
Toss remaining canola oil with Brussel sprouts; season with white ground pepper; spread in a single layer; roast for 20 minutes, tossing once
Remove Brussel sprouts from oven; toss with soy-ginger dressing; return to oven and continue roasting for another 8 – 10 minutes until Brussel spouts are tender and caramelized; pay close attention so that they don’t burn
Taste; adjust seasoning to taste; and serve
Forgive my corniness; make these Brussel sprouts; and enjoy!
always in good T.A.S.T.E – cause you gottatastethis!