THESE ASIAN INSPIRED CHILI ROASTED BRUSSELS SPROUTS ARE PACKED FULL OF SPICY, UMAMI FLAVOR
I know, I know, I’m the 4 millionth person to post a recipe for roasted Brussels sprouts. But they are so good! And I couldn’t help but make these with an Asian twist. Don’t worry, if you’re not into Asian inspired dishes (why are you reading this recipe??) I will be posting a recipe for parmesan and balsamic vinegar roasted Brussels sprouts soon enough.
I’ve previously pronounced my love for chili garlic sauce, so it should come as no surprise that I decided to roast these little nuggets in it. A little soy sauce, a touch of garlic and vinegar, a dash of sesame oil and you’ve got some pretty awesome Asian inspired chili roasted Brussels sprouts. Oh yeah, don’t forget the mirin – this Japanese cooking wine is very sweet, adding a little sweet to your already savory sprouts. To top it off? They are so easy to make…I mean so, so easy.
With that said, let’s get moving. First off, we want to par boil the halved Brussels sprouts for about 6 minutes. Partially cooking them before roasting helps to tenderize them during the roasting process. Preheat the oven to 375 degrees. Place the par-boiled Brussels sprouts in a large mixing bowl. Add all your ingredients and mix together. Get in there with your hands, its the best way to make sure the ingredients are distributed evenly. And it’s fun. That’s right, it’s fun, I said it.
Spread the sprouts in a single layer on a baking sheet and bake for 20-30 minutes, or until they have reached your desired tenderness. Test doneness with a steak knife – if the knife easily pierces the sprout, they are done. Larger Brussels sprouts will need longer to roast. I know that seems obvious, but hey, you never know. And now you’re ready to eat! Great served as a side to fish sauce chicken wings, Mongolian beef, salt and pepper chicken thighs, or kimchi fried rice.
What do you think about these chili roasted Brussels sprouts, easy and delicious? Do you have a favorite way to roast Brussels sprouts?