Tasty Brussels Sprouts

I am not a fan of these miniature cabbages, but I found this recipe that transforms them into a really tasty veg!

Teriyaki-Style Brussels Sprouts – 6-8

2 lb. brussels sprouts, trimmed, halved
½ cup extra-virgin olive oil
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground pepper
3 garlic cloves, smashed
¼ cup soy sauce
3 Tbsp. (packed) dark brown sugar
2 tsp. cornstarch
1 Tbsp. unsalted butter
1 Tbsp. apple cider vinegar

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.

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.

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.
Transfer brussels sprouts to a clean large bowl. Drizzle ¼ cup sauce over and toss to coat. Transfer to a platter. Serve remaining sauce alongside.

Worked beautifully with a Riesling, the slightly sweet and salt complementing the slight sweetness of the crisp Riesling.

I love Brussels Sprouts and eat them often. Roasted, steamed, or stir-fry. I love them with a vinegar soy-based sauce. Your recipe sounds delicious. I also love Broccoli, which must be steamed and eaten with the Sierra Nevada Spicy Brown Mustard.

My wife is a fan of the cruciferous vegetables while I am somewhat selective. I like broccoli (which can at worst be a tad boring), cauliflower and bok choy, which we often eat, usually in a stir fry which adds flavour. This recipe absolutely transforms the sprouts into something I want more of with the first bite, something I thought I'd never experience. The added interplay of sweet and acid is magic. If anyone is indifferent to some of this family, I recommend that they give this a try - it is going into my repeat recipe pile!

Back when I was growing up in the 60s, my mother was an old-school American cook when it came to vegetables.* She cooked the life out of them. I absolutely detested the texture, odor, and flavor of overcooked veggies. For me the worst was the Brassicas--cabbage, cauliflower, broccoli and the like. The absolute worst was Brussels sprouts, which to my way of thinking took all of the obnoxious characteristics of an entire head of cabbage and concentrated them into something just large enough that you had to bite into it at least once before swallowing it.

When I started cooking for myself I discovered that most of the vegetables I detested as a child were palatable and actually good if you don't overcook them. I've even enjoyed Brussels sprouts, although they aren't on my list of things I choose to cook.

-Paul W.

* Witness my description of traditionally-prepared New England Boiled Dinner: Take brisket, potatoes, carrots, and cabbage and stew them in a pot until you can't tell which is which.

Another who didn't think I liked B sprouts till I was adult, now we have often. Most common is searing till quite brown (halves cut side down) in a cast iron pan, then roasting, finishing with either balsamic or kimchi. But lots of ways work for me.

Yes, roasting is generally a more delicious way of cooking than boiling. For most things!

Yes, roasting is generally a more delicious way of cooking than boiling. For most things!

I think Jonathan Swift agreed with this, too.

Yes, roasting is generally a more delicious way of cooking than boiling. For most things!

I think Jonathan Swift agreed with this, too.

Here is a Swiftie for you (from A Modest Proposal):

I have been assured by a very knowing American of my acquaintance in London, that a young healthy child well nursed, is, at a year old, a most delicious nourishing and wholesome food, whether stewed, roasted, baked, or boiled; and I make no doubt that it will equally serve in a fricasie, or a ragoust