Sweet sesame soy roasted brussel sprouts.
Quick and easy side of roasted tahini and sweet soy glazed brussel sprouts.
This recipe is probably one of the easiest I’ve posted. The hardest part would be trimming the root tip and cutting the sprouts in half. Not really hard, but it does take a few minutes.
Once cut, the sprouts get tossed with oil and positioned cut side down on a sheet pan. Again, this takes a little time. Then, they are popped into the oven until golden.
The sauce can be made while the brussels are roasting, with minutes to spare. Toss the sauce with the golden sprouts and roast for five more minutes. Pile them into a bowl, garnish with a little sesame seed, and they are ready to devour!
Sesame Brussel Sprouts
- 4 cup brussel sprouts cut in half
- 1 tsp ginger microplaned
- 1 tsp garlic microplaned
- 2 tsp soy sauce
- 1/4 cup tahini
- 1/4 tsp chili flake
- 1/2 tsp sesame oil
- 1/4 cup sweet soy sauce
- 2 tbsp olive oil
- sesame seeds as needed for garnish
- Preheat the oven to 450 degrees. Line a sheet pan with parchment or foil. Place the brussel sprouts on the sheet pan and toss with the 2 tbsp of olive oil. Turn the brussels cut side down and place in the oven for 15 minutes.
- Whisk together the ginger, garlic, soy, tahini, chili flake, sesame oil, and sweet soy. Remove the brussels from the oven. Pour the dressing over the sprouts and toss. Place the pan back in the oven for 5 minutes. Remove the sprouts from the oven and toss with sesame seeds. Serve immediately.