Roasted Brussels Sprouts with Maple Soy Glaze

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OK, so for years, I hated Brussels sprouts.

They were like nasty little cabbages. I had only seen them steamed, or worse, boiled.

Roasting them made a believer out of me.

Seriously.

I swear, it turns them into an entirely different vegetable: One that’s not only edible, but that’s downright delicious.

For this recipe, I doused the little green guys in a quick Asian marinade that I spiked with maple syrup.

As they roast, the Brussels sprouts develop a deep nutty flavor. The finished sprouts are lacquered with sweet and salty glaze and dotted with bits of tart, smoky Aleppo chili pepper.

If you hate Brussels sprouts, try them this way. At least once.

If you need extra convincing, cut down the soy sauce a little and add some slivers of bacon. (Salt is one of the keys to taming the wild Brussels sprout…if salt is a concern for you, mess around with the proportions to find the balance that works best.)

This makes a great hot side dish in the autumn and winter. It’s also amazing as a chilled salad type of thing in the hot weather.

Try it. Serve it to people who hate Brussels sprouts and watch their disbelief. Let me know what you think!

1. Prep the Brussels sprouts

Grab your Brussels sprouts. Give them a rinse + pat them dry.

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Whack them in half with a sharp knife. (If the stem ends are really woody looking, nip them off and discard.)

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Set them aside for a minute while you make the glaze.

2. Make the glaze

Trim the roots and last half inch of dark green ends off your scallions and discard. Cut into rounds.

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Whisk the light soy and maple syrup together until uniform.
Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Toss in the Aleppo chili flakes. (These little babies have a hint of smoke to them. Find them here online at Penzey’s. If you don’t have ’em, try cutting the amount in half and use regular chili flakes with a scant 1/8 teaspoon of ground chipotle.)

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Add the scallions and give the whole mess a swirl to combine. Set aside for a minute.

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

3. Blanch the Brussels sprouts

You don’t have to do this, but it considerably speeds up roasting time. I think it also draws out a little bitterness. Pop your chopped Brussels sprouts in a large pan filled with about a half inch of water.

Simmer over medium-high heat for about 5 minutes, then drain well.

4. Roast the Brussels sprouts

Put your blanched Brussels sprouts in a large bowl. Pour in the glaze. Toss well to combine.

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Spread the Brussels sprouts out on your parchment-lined baking sheet. Arrange them cut-side up.

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Drizzle with remaining glaze from the bowl. (It will sink in between all the little leaves because they’re cut side up.)

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Roast at 350 degrees for 25-30 minutes, until fork tender and deliciously brown.

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Give one a taste to check the salt level, and serve garnished with a few flakes of coarse sea salt, if you like.

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Enjoy!

Roasted Brussels Sprouts with Maple Soy Glaze at The Hungry Mouse

Serves 4

Roasted Brussels Sprouts with Maple Soy Glaze

As they roast, the Brussels sprouts develop a deep nutty flavor. The finished sprouts are lacquered with sweet and salty glaze and dotted with bits of tart, smoky Aleppo chili pepper.

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Ingredients

1 LB. BRUSSELS SPROUTS
1/4 CUP LIGHT SOY SAUCE
1/4 CUP MAPLE SYRUP (GRADE B WORKS GREAT...STRONGER MAPLE FLAVOR, AWESOME FOR COOKING)
2 SCALLIONS, TRIMMED AND CUT INTO RINGS
1 TSP. ALEPPO CHILI PEPPER FLAKES
COARSE SEA SALT, FOR GARNISH (OPTIONAL)

Instructions

  1. PREHEAT YOUR OVEN TO 350 DEGREES. LINE A SHEET PAN WITH PARCHMENT PAPER AND SET ASIDE.
  2. PREP THE BRUSSELS SPROUTS: RINSE THE BRUSSELS SPROUTS AND PAT THEM DRY. WHACK THEM IN HALF WITH A SHARP KNIFE. (IF THE STEM ENDS ARE REALLY WOODY LOOKING, NIP THEM OFF AND DISCARD.) SET ASIDE.
  3. MAKE THE GLAZE: TRIM THE ROOTS AND LAST HALF INCH OF DARK GREEN ENDS OFF YOUR SCALLIONS AND DISCARD. CUT INTO ROUNDS. WHISK THE LIGHT SOY AND MAPLE SYRUP TOGETHER UNTIL UNIFORM. TOSS IN THE ALEPPO CHILI FLAKES AND SCALLIONS. GIVE THE WHOLE MESS A SWIRL TO COMBINE. SET ASIDE.
  4. BLANCH THE BRUSSELS SPROUTS: POP YOUR CHOPPED BRUSSELS SPROUTS IN A LARGE PAN FILLED WITH ABOUT A HALF INCH OF WATER. SIMMER OVER MEDIUM-HIGH HEAT FOR ABOUT 5 MINUTES, THEN DRAIN WELL.
  5. ROAST THE BRUSSELS SPROUTS: PUT YOUR BLANCHED BRUSSELS SPROUTS IN A LARGE BOWL. POUR IN THE GLAZE. TOSS WELL TO COMBINE. SPREAD THEM OUT ON YOUR PARCHMENT-LINED BAKING SHEET, CUT-SIDE UP. DRIZZLE WITH REMAINING GLAZE FROM THE BOWL. ROAST AT 350 DEGREES FOR 25-30 MINUTES, UNTIL FORK TENDER AND DELICIOUSLY BROWN. GIVE ONE A TASTE TO CHECK THE SALT LEVEL, AND SERVE GARNISHED WITH A FEW FLAKES OF COARSE SEA SALT, IF YOU LIKE.
http://www.thehungrymouse.com/2012/08/24/roasted-brussels-sprouts-with-maple-soy-glaze/

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

8 COMMENTS

  1. I agree, I love brussels sprouts, I cook them probably twice a week. Very healthy, and delicious, roasted of course. I usually just roast them whole in olive oil, kosher salt, and black pepper, until they get some golden brown on them (425 for 1 hour). But maybe I will try them in soy sometime too.

  2. I also hated sprouts until I tried them pan-fried in garlic butter! I’ll have to give this sweeter kind a try, I can see them adding a nice something-something to a Sunday dinner! 🙂

  3. Put the sprouts in a preheated 400 degree oven and roast for 30 minutes. They’re done with they have a dark brown color on them, but don’t let them go too long you don’t want them burnt.

  4. Made this last night, but w/no maple syrup, we improvised with Eggo (yes, the “leggo my Eggo kind”) and used a LOT more chili flakes than the recipe calls for.

    It. Was. Awesome.

    My g/f, who’s from the South, where they butter everything (and she buttered these for herself when they were ready) said it was like Brussels sprout pancakes, and loved them.

  5. I love brussel sprouts boiled but most people over cook them. They get bitter when cooked to mush and should be cooked only until they are just tender. However I have discovered that roasting or sauteing does indeed bring out a more wonderful flavour. I will be trying this recipe.

  6. I have always loved brussels sprouts and found myself (and my mom) surrounded by brussels sprouts haters. Several years ago the St. Petersburg Times ran someone’s recipe for roasted brussels sprouts (with olive oil, salt, pepper, and garlic) and I was amazed that my favorite vegetable (steamed with no spices) could turn into something as tasty and snackable as a chip when roasted with salt. I can’t wait to try with maple and soy!

  7. Your recipe is delicious! I too found I love “roasted” brussel sprouts and am constantly trying different seasoning variations. This one is a keeper and will pair well with my Asian style cooking night.

    Note: I did not have the Aleppo chili flakes so I subbed Mrs. Dash Southwest Chipolte and red pepper flakes it worked well. The smokey/red pepper flavor is a wonderful compliment to the sauce.

    Thanks for sharing.

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