Many Thanksgiving tables aren’t complete without roasted brussels sprouts flanking the turkey. Here, the cooking prep is straightforward: Throw oiled sprouts (halved if large, whole if small) into a hot oven until they get nice and caramelized. High-heat roasting is key for crispy brussels sprouts with frizzly edges and zero boiled-cabbage flavor. After the sprouts come out of the oven, they get a fast toss in a bright, sweet soy glaze to finish. Top with bright threads of julienned lemon zest and enjoy with your T-Day bird, or as a side for an easy weeknight meal.
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What you’ll need
Stainless Steel Mixing Bowls, Set of 6
$20 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Wooden Spoon
$7 At Amazon
Small Saucepan
$155 At Amazon
French Wire Whisk
$18 At Amazon
East Fork Serving Platter
$160 At East Fork
Recipe information
Total Time
55 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 425°. Toss 2 lb. brussels sprouts, trimmed, halved, and ½ cup extra-virgin olive oil in a large bowl; sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season with freshly ground pepper. Spread out brussels sprouts in a single layer on a large rimmed baking sheet and roast, tossing halfway through, until deeply browned and tender, 30–40 minutes.
Step 2
Meanwhile, bring 3 garlic cloves, smashed, ¼ cup soy sauce, 3 Tbsp. (packed) dark brown sugar, and ¼ cup water to a simmer in a small saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, until sugar is dissolved and small bubbles form around the edges of pan, about 2 minutes. Reduce heat to medium-low and cook, stirring often, until sauce is slightly thickened, about 5 minutes.
Step 3
Whisk 2 tsp. cornstarch and 1 Tbsp. water in a small bowl, then slowly whisk slurry into sauce. Cook, stirring, until sauce thickens further (spoon should leave a trail when dragged through), about 1 minute. Add 1 Tbsp. unsalted butter and stir until incorporated and sauce is syrupy. Remove from heat and stir in 1 Tbsp. apple cider vinegar; fish out garlic and discard.
Step 4
Transfer brussels sprouts to a clean large bowl. Drizzle ¼ cup sauce over and toss to coat. Transfer to a platter and top with 1 lemon, zest removed in wide strips, strips thinly sliced. Serve remaining sauce alongside.
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Reviews (1)
Back to TopThis is just for 'hey, what an inspiration'! moment when I browsed into this recipe. Basically, for a quick fix and less hassle, plus I am very sensitive to soy.... So, I plan on using Kevin's Teriyaki Sauce packet which is keto oriented and uses coconut aminos instead of soy. This might even be a good way to get my brother to at least taste test brussel sprouts. I go over to his and my sister-in-law's place on Sundays for dinner. While she and I both enjoy brussel sprouts, he 's still stuck in a very minimalist vegetable mindset where potatoes are prime,onions and garlic are good and peas and carrots (frozen generally) are there if one must have veg... Granted, as a child growing up, brussel sprouts were in the 'ewww' category, but as an adult and not doing the 50s/60s cook them into a bland mass death scenario, I enjoy brussel sprouts several times a week.
Laurel Parshall
Gig Harbor, WA
3/10/2024
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