Teriyaki-Style Brussels Sprouts
Ingredients
The Brussels Sprouts
-
2
lb.
brussels sprouts
-
½
cup
extra-virgin olive oil
-
1
tsp.
kosher salt
-
to taste
freshly ground pepper
The Sauce
-
3
cloves
garlic
-
¼
cup
soy sauce
-
3
Tbsp.
dark brown sugar
-
2
tsp.
cornstarch
-
1
Tbsp.
unsalted butter
-
1
Tbsp.
apple cider vinegar
-
1
lemon
zest
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Toss the brussels sprouts with olive oil, salt, and pepper, then spread them on the baking sheet.
- Roast the brussels sprouts for 30-40 minutes until browned and tender, tossing halfway through.
- In a saucepan, combine garlic, soy sauce, brown sugar, and water; simmer until sugar dissolves.
- Thicken the sauce by adding a cornstarch slurry and cooking until it reaches the desired consistency.
- Stir in butter and apple cider vinegar, then remove from heat and discard garlic.
- Toss the roasted brussels sprouts with the sauce, transfer to a platter, and top with lemon zest.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
800mg
Cholesterol
5mg
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