Roasted Sweet Soy Brussels Sprouts, Potatoes & Onions with Black Sesame Seeds & Bonito Flakes
You're gonna like the way these taste. I guarantee it.
Yes, that was a Men's Warehouse reference. Both my husband and I LOVE brussels sprouts (and making Men's Warehouse jokes). We've converted quite a few non-believers in our day, as well (mainly regarding the brussels sprouts). In fact, this last Thanksgiving, our maple bacon brussels sprout dish was the most popular part of the meal and you can bet your britches we made quite the feast.
I've always seen large stalks of brussels sprouts at the store and farmers markets, but felt intimidated by it in this format. This morning, though, I bit the bullet and bought a big ol' stalk. It was $3 at the Kingfield Farmers Market and the individual sprouts looked great. Smaller containers off the stalk sold for $3 and $4 so it was the best deal anyway. It only took a minute or two to break all of the sprouts off the stalk. Plus, you can save the stalk for self-defense. Talk about a two-for-one!
I'd been planning to make ginger-garlic chicken thighs (recipe here) and figured an Asiany brussels sprout dish would make for a lovely companion. I had few potatoes laying around, so I threw those in too, and it turned out to be a delightful Sunday dinner. Explore a local Asian market if you can't find dark sweet soy or bonito flakes at the grocery store. Mine were leftover from Madison and I still have yet to seek out my Minneapolis Asian market. I'd love to hear any recommendations you might have. Otherwise, I'll keep you posted!
Roasted Sweet Soy Brussels Sprouts, Potatoes & Onions with Black Sesame Seeds & Bonito Flakes
Serves: 2 (with leftovers)
Preparation Time: 25 minutes
Ingredients:
1 lb. brussels sprouts, cut in halves
5-6 small yukon gold potatoes, chopped into 1/2-inch chunks
1/2 red onion, diced
cooking spray (I used coconut oil)
2 tbsp. oil (I used a canola coconut blend)
2 tsp. rice wine vinegar
2 tsp. Chinese black vinegar (or balsamic)
2 tbsp. dark sweet soy sauce (it's thicker than regular soy sauce and sweet—can be found in Asian markets)
1 tsp. honey
1 tsp. red pepper flakes
1-2 tbsp. black sesame seeds (white will work too)
1 packet bonito flakes (or about 1/8 dry cup—these can also be found in Asian markets, optional)
Method:
1. Preheat oven to 425 degrees and prepare vegetables as noted above and place in a large bowl. Line a baking sheet with foil and lightly coat with cooking spray.
2. Make sweet soy glaze by combining the oil through red pepper flakes in a small bowl and whisk until well-combined. Pour over vegetables and stir well to coat all the vegetables. Add in sesame seeds and bonito flakes. Stir again until the vegetables are evenly coated with glaze and seeds/flakes.
3. Place vegetables on preparing baking sheet, spreading into one layer. You may need two sheets. Bake for about 20 minutes, or until brussels sprouts are lightly browned, stirring about half-way through. Serve with your favorite Asian-themed protein and/or brown rice.
