Teriyaki Glazed Roasted Brussels Sprouts

Roasted Brussel Sprouts

My mom is going to be happy to hear that I have finally learned to eat my vegetables – even brussels sprouts!  My vegetable repertoire was rather limited as a child.  I ate canned green beans and that was it.  So it is not a surprise that until a few weeks ago I had never eaten  brussels sprouts!  I was not a very adventurous eater, even as an adult.  It hasn’t been until the last 6-10 years or so that I have really learn to branch out in my food choices.  I am so glad I did!

Did you know that brussels sprouts are actually miniature little cabbages?  They are kind of cute!

Over the holidays we took the kids out to try a new restaurant and one of the dishes we ordered was  brussels sprouts. When my daughter in law and son (This is my son that doesn’t eat anything green) started raving about them I knew I had to try t hem too.  They were delicious.  I decided I needed to go home and try to recreate them.

After a little web search I found a recipe from White on Rice Couple that I tweaked just a bit for great success!

The brussels sprouts are sliced in half and then covered with olive oil, balsamic vinegar and salt and pepper.

Roasted Brussel Sprouts

They are then roasted for 5-10  minutes (depending on the size of your brussels sprout) and then mixed with a teriyaki glaze.

Roasted Brussel Sprouts

Your roasting time will vary depending on the size of your brussels sprout.  Mine were fairly small so they only roasted for about ten minutes total.  You can just use a fork test on them and when they get to the tenderness you like, they are done.  I don’t like my veggies too mushy so I tend to leave them a little crisp.

Roasted Brussel Sprouts

The sweetness of the teriyaki glaze almost makes you feel like you are eating dessert!   They really are that good.

Roasted Brussel Sprouts

So if brussels sprouts are new to you too – give them a try.  I think you are going to be pleasantly surprised and if you are an experienced brussels sprouter please try this too!

Roasted Brussel Sprouts

For other yummy vegetables try these:

Roasted Broccoli –  Chinese Style Green Beans -  Parmesan Roasted Asparagus

PicMonkey Collage

 

Teriyaki Glazed Roasted Brussels Sprouts

Ingredients

  • 1 1/2 pounds Brussels Sprouts
  • 3 tablespoons extra-virgin Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • Sea Salt, to taste
  • Fresh Cracked Pepper, to taste
  • Glaze
  • 1/4 C Soy Sauce
  • 1/4 C Brown Sugar
  • 1 Tbsp Rice Vinegar
  • 1/2 Tbsp minced ginger

Instructions

  • Preheat oven to roast at 375°F.
  • If your brussels sprouts are small, cut them in half.
  • If they are very large, quarter them for more even cooking.
  • Peel the outer, beat-up layers of the brussels sprouts off.
  • Trim the end, then cut brussels sprouts in half or quarters.
  • In a large bowl, toss together the olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the brussels sprouts and toss evenly with the roasting oil.
  • Spread brussels sprouts on cookie sheet with cut side down.
  • Roast in oven for 5-10 min. (depending on size) and then flip the sprouts to cut side up and roast for another 5-10 minutes or until sprouts are desired tenderness.
  • While the brussels sprouts are roasting, make the teriyaki glaze
  • Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved.
  • Place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes, then remove from heat.
  • When brussels sprouts are cooked, toss them with the teriyaki sauce. Serve warm.
  • Recipe adapted from White on Rice Couple

 

Enjoy!

Leigh Anne

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Comments

  1. 1
    Kris Wolverton says:

    I’ve never had brussels sprouts either but a goal this year is to try them. I will try this recipe. But how to disguise them to my husband….:)

  2. 2
    Dawn Nelson says:

    I grew up eating Brussels sprouts. They are soo good!! Have you seen them growing or on the stalk in the store? Very fun to see. Our school has served roasted Brussels sprout several times this year.

  3. 3
    JenM says:

    Leigh Anne – these Brussels were amazing! My husband took seconds, which hardly ever happens with veggies. Thanks for another great recipe.

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