Crispy Asian Brussels Sprouts

Ingredients

• Brussels sprouts

  Raw

  1 lb or 453g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Maple syrups

  2 tbsp or 40g

• Garlic

  Raw

  1 clove or 3g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Lemon juice

  Raw

  2 tbsp or 30g

• Pepper

  Spices, black

  2 tsp or 4g

Directions

1. Preheat oven to 400°F and move rack to topmost position.
2. Prepare the Brussels 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.
3. Soak the cut Brussels sprouts for a minute in water to clean them, then drain and spread out on a paper towel to dry.
4. Cover a large rimmed baking sheet with foil and spread the Brussels sprouts out on the pan. Generously drizzle with olive oil and sprinkle with salt. Stir to ensure all are well-coated.
5. Bake on the top rack for 45-60 minutes, stirring after 20 and 40 minutes to ensure even crisping.
6. Reduce the soy sauce, maple syrup, garlic, sriracha, lemon juice, and black pepper in a sauté pan over medium-high heat until thickened, about 5 minutes.
7. Toss the crispy Brussels sprouts with the reduced sauce in a bowl, adding the sauce gradually to maintain their crispy texture.

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