Crispy Asian Brussels Sprouts Recipes

CRISPY ASIAN BRUSSELS SPROUTS SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly.
• Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste.
• Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.

ASIAN BRUSSELS SPROUTS

Steps:

• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with heatproof parchment paper for easy cleanup.
• Place the Brussels sprouts in the pan. Using a large spoon or your hands, toss them with the oil, soy sauce, honey, garlic, and crushed red peppers.
• Arrange the seasoned Brussels sprouts, cut side down, in a single layer on the baking sheet.
• Roast them until browned and caramelized, for about 30 minutes. Garnish with sesame seeds and serve.

CRISPY BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the larger Brussels sprouts into quarters; halve the smaller ones.
• Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.

CRISPY ASIAN BRUSSEL SPROUTS

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.

CRISPY ASIAN BRUSSELS SPROUTS

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!

ROASTED BRUSSELS SPROUTS

Steps:

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
• Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.

CRISPY ASIAN BBQ BRUSSELS SPROUTS

Steps:

• Combine Brussels sprouts with oil and salt, mix to combine.
• If air frying - add to air fryer basket and cook at 380 degrees F for 6 minutes, toss and cook another 5-7 minutes.
• If baking -arrange brussels sprouts on a baking sheet in a single layer. Bake at 400 degrees F for 18-22 minutes, or until they are crispy and golden enough to your liking! Toss them half way.
• While brussels sprouts are cooking - prepare your sauce.
• In a small mixing bowl combine BBQ sauce, coconut aminos, rice vinegar, salt and Korean style red pepper (if using) and mix.
• In a small sauce pan over medium heat add the oil.
• Once heated add the grated ginger and let cook for about 1 minute, stirring frequently. Don't let it burn!
• Add sauce mixture to the sauce pan.
• Reduce heat to low and let the sauce thicken for 4-5 minutes, whisking occasionally. It should reduce quite a bit.
• When brussels sprouts are done cooking, add them to the sauce pan and mix together.
• If air frying - add the smothered brussels sprouts back to the air fryer and cook at 400 degrees for 2-3 minutes to caramelize them with the sauce.
• If baking - add back to baking sheet and bake at 400 degrees 2-3 more minutes.
• Top with chopped cilantro and sesame seeds if desired.
• Serve immediately and enjoy!

ASIAN BRUSSELS SPROUTS

Steps:

• Trim the woody ends off the Brussels sprouts and halve any of the larger sprouts so that they are all similar in size. Place in a large bowl.
• Add the soy sauce, vinegar, garlic, ginger, honey, and oil to a small bowl and stir well to combine.
• Drizzle the sauce over the Brussels sprouts and stir to coat. Let set for 15 minutes.
• Preheat the air fryer to 380 degrees for 5 minutes.
• Add the Brussels sprouts to the air fryer in a single layer. Cook for 12 minutes, shaking the basket halfway through cooking. Test Brussels sprouts for doneness (they should be tender) and continue cooking for 1-2 minutes, if needed.
• Remove from the air fryer and sprinkle the fried onions over the sprouts before serving.

CRISPY BRUSSELS SPROUTS WITH ROASTED APPLES

Steps:

• Step 1: Preheat oven to 500 F.
• Step 2: To a medium bowl, add 8 ounces trimmed and halved Brussels sprouts. Drizzle lightly with canola oil and toss to combine. Transfer to a sheet pan in a single layer and roast until just tender but not fully cooked, about 5 minutes. If they are a larger variety, cook for 8 to 10 minutes.
• Step 3: Line a baking sheet with paper towels and set aside.
• Step 4: Using a medium sauce pan over medium high heat, heat 1 inch of canola oil to 350 F. Fry Brussels sprouts until crispy and golden, about 2 minutes. Transfer to prepared baking sheet to drain.
• Step 5: Using a medium bowl, combine Brussels sprouts, 1/8 teaspoon salt, 1 1/2 ounces roasted apples, 1/2 tablespoon crushed toasted cashews, 2 tablespoons miso-tahini dressing and 1/2 teaspoon togarashi. Toss until combined.
• Step 6: Place Brussels sprouts on a serving plate and sprinkle with 1 tablespoon finely grated pecorino cheese. Serve immediately.
• Step 1: Using a blender or food processor, combine 3/4 cup plus 2 tablespoons rice wine vinegar, 3/4 ounce sesame oil, 1 1/2 ounces blonde miso paste, 3 ounces wildflower honey, 1/2 cup tahini paste and 1/2 cup hoisin sauce. Mix until combined.
• Step 2: Transfer the mixture to a large bowl and whisk in 2 cups mayonnaise until smooth. Store refrigerated in an airtight container. Makes 1 quart.
• Step 1: Preheat oven to 300 F.
• Step 2: In a large bowl, toss 3 pounds diced Fuji apples with 1 tablespoon fresh lemon juice to avoid discoloration. Place in a rectangular baking pan and set aside.
• Step 3: Using a large saucepan over high heat, combine 2 bay leaves, 1 cinnamon stick, 2 orange zest pieces, 1/2 cup apple cider vinegar, 1 cup apple juice or apple cider and 1/2 cup light brown sugar. Bring to a boil.
• Step 4: Pour boiling mixture over apples and cover with plastic wrap and foil.
• Step 5: Bake for 30 minutes. Remove plastic wrap and foil. Cool to room temperature. Store refrigerated in an airtight container. Makes 1 1/2 quarts.

CRISPY BRUSSELS SPROUTS RECIPE

Steps:

• Trim a sliver off the end of the brussels sprouts and cut in half. Pre-heat a large cast iron pan just above medium heat or two minutes, you can also use a non-stick pan. Add enough oil to coat the bottom of the pan, about 2 tablespoons, and allow to heat up for 30 seconds. Add the brussels sprouts cut side down, and only add one to cover the pan in one layer. Cook undisturbed for 5-7 minutes and only flip when the sprouts are deep golden brown. Season with a nice pinch of salt and cook another 4 minutes or until the second side is deep golden in color. Repeat with the second batch. Serve and enjoy!