Soy Glazed Brussel Sprouts Recipes

SKILLET ROASTED BRUSSEL SPROUTS WITH ORANGE-SOY GLAZE

Steps:

• Heat both oil in cast iron skillet until smoking.Lower the heat, add brussel sprouts cut side down in single layer. Sprinkle with salt and black pepper. Let cook until slightly charred, turn and cook other side until slightly charred.
• Add orange juice, vinegar with 2 pinch more salt. Mix well. Cover the pan and cook for 5 minutes or until liquid has evaporated.
• Remove lid. Switch heat back to high. Add sliced fresno chili (or jalapeno if using), orange marmalade with soy sauce. Cook until soy sauce is absorbed and brussel sprouts have picked up color. Add in fresh orange segments and let heat through for about 30 seconds.
• Take off heat. Taste and adjust salt and black pepper. Garnish with orange peel and fresh cilantro leaves before serving.

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.

ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND BACON WITH MAPLE SOY GLAZE

Steps:

• Preheat oven to 400 degrees F. Spray a sheet pan with cooking spray.
• In a large bowl, combine the squash, 1/2 tablespoon oil, 1/4 teaspoon salt and pepper, to taste. Toss to coat. In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, 1/4 teaspoon of salt and pepper, to taste.
• Spread the vegetables in an even layer on 1 sheet pan. Top with bacon. Roast for 20 minutes, with a spatula, toss veggies and roast an additional 15 minutes.
• Meanwhile, in a small sauce pot, combine the syrup and soy sauce. Over medium low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly. Set aside.
• When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.

SOY AND SRIRACHA GLAZED BRUSSELS SPROUTS

Steps:

• Trim sprouts and then cut in half lengthwise.
• Whisk together olive oil, soy sauce, Sriracha, mustard, ginger and garlic powder until well blended. Place Brussels sprouts in mixture and let sit for 3 to 6 minutes.
• Preheat a large stovetop pan over medium high heat. Once heated, place Brussels sprouts and sauce in the pan, flat side down, pouring any sauce over sprouts. Cook for about 7 to 9 minutes or until bottoms are browned. Stir sprouts around, cooking for about 5 more minutes or until they are tender when poked with a fork.
• Sprinkle with sesame seeds when serving.

BRUSSELS SPROUTS WITH MAPLE GLAZE

Steps:

• Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you're not roasting anything else at the same time.)
• Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
• Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
• Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
• Roast for 25 minutes until very browned and tender (don't stir!).
• While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze).
• When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

BRUSSELS SPROUTS IN SOY SAUCE

Steps:

• Trim Brussels sprouts, removing excess stem and old or damaged outer leaves. Cut sprouts in half length-wise.
• Heat olive oil in large skillet over high heat and add sprouts. Stir fry 1 to 2 minutes until sprouts have lightly browned.
• Turn heat to low, allow pan to cool for a minute, and then add soy sauce. Add a small amount of water only if all liquid boils off immediately. Cover immediately. Ensure there is enough liquid in the pan to produce some steam to help cook the sprouts.
• Allow to steam over low heat until done. Typically 10 minutes, but time will vary depending on size of sprouts and whether you like them al dente or soft.

ORANGE HONEY AND SOY GLAZED BRUSSEL SPROUTS

Steps:

• Remove the base of the brussels sprout by cutting off just the very bottom part of the stem (it's white). If you cut too much off, the leaves will fall apart, so be careful. Slice the brussels sprouts in half.
• In a small saucepan add the orange zest, orange juice, ginger, garlic, vinegar, soy sauce, honey, brown sugar, and red pepper flakes and let the sauce reduce by half. About 6 - 8 minutes.
• Meanwhile, place a large pan on medium high heat and add the brussels sprouts to the pan, cut side down. Drizzle with the butter and gently push the brussels sprouts around in the pan, keeping them cut side down. You might need to do it twice depending on how many you can fit in your pan at one time. After about 6 minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour half of the reduced sauce in with the brussels sprouts and let cook for just a few seconds. Pick the pan up with the handles and shake around to let the sauce mix throughout. Move brussel sprouts to a serving bowl and drizzle with the remaining glaze. Serve warm.

HONEY GLAZED BRUSSELS SPROUTS

Steps:

• Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
• Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.

SOY-GLAZED BRUSSEL SPROUTS

Steps:

• 1. Preheat oven to 450 degrees. 2. Cut Brussel sprouts into thin slices. 3. Toss Brussel sprouts, onion, soy sauce & sesame oil together in a large bowl until well coated. 4. Spread mixture in a single layer on a baking sheet line with parchment paper. 5. Bake 15 minutes, or until tender. 6. Remove from oven & sprinkle balsamic vinegar on top. Toss & serve.