4 Servings 45 min Cook
1 Lb Brussels Sprouts
3 Tbsp Olive Oil
1 Tbsp Salt
3 Tbsp Soy Sauce
2 Tbsp Maple Syrups
1 Clove Garlic
3 Tsp Sriracha Sauce
2 Tbsp Lemon Juice
2 Tsp Pepper
Preheat oven to 400 degrees F and move rack to topmost position.
Prepare the brussel sprouts by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
Soak the cut brussel sprouts for a minute in water to clean them.
Drain and spread brussel sprouts out on a paper towel to dry while the oven is preheating.
Cover a large rimmed baking sheet with foil and spread the brussel sprouts out on the pan.
Generously drizzle the brussel sprouts with the oil and sprinkle with kosher salt.
Stir with your hands to ensure brussels are all well-oiled and salted.
Place in the oven on the top rack for about 45-60 minutes.
After 20 and 40 minutes, stir the brussel sprouts to ensure all sides get crispy and charred.
During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
Remove brussel sprouts from the oven once all sprouts are crispy and slightly charred.
Place them in a bowl and toss with some of the reduced sauce.
Do this a little at a time as you don’t want them to be soaked in sauce, so they retain their crispy texture.
You may have a little leftover sauce.
Recipe inspired by: http://thebakermama.
com/recipes/crispy-asian-brussels-sprouts/
