Friday, March 16, 2012

Tamari-Honey Glazed Roasted Brussels Sprouts Leaves

This week I am helping my daughter Allison move to LA. Since I knew I would be on the road for a few days, I searched the blogsphere for the best and brightest recipes using potatoes or cruciferous vegetables. Fortunately my theme for the week - All Things Irish - makes it easy for me to find truly amazing recipes!

I do love Brussels sprouts and this version is so delectable. Be sure to substitute San J Gluten Free, Low Sodium Tamari for the soy sauce! The crispy bits are addictive!!!



Here's a great one from Ceramic Canvas!



Soy Sauce-Honey Glazed Roasted Brussels Sprout Leaves



What’s not to love about Brussels Sprouts? They have an earthy, slightly cabbage like flavor – they’re in the same family. I roast them whole, chiffonade and sauté them in butter (lots of butter) and I’ve even tested out a gratin (that didn’t turn out so well). I’m always a bit surprised when people profess a dislike of Brussels sprouts. So much so that I’m determined to find a recipe that will win over even the most ardent sprout detractors. I think this recipe just may do the trick. The recipe compliments the earthiness of the Brussels sprouts with a balance of flavors: sweetness (honey), salt (sauce), spice (pepper flakes) and the distinct flavor of toasted sesame oil hanging out in the background. And I love the texture balance of the soft wilted leaves and the crispy crunch of those leaves that have been charred on the edges.
Note: Unfortunately, I was out of my favorite bottled soy sauce and I was too lazy to run to the market for more. So, I used a few of the less flavorful soy sauce packets that I happen to have on hand from my last Chinese delivery. Oh, the shame. :)
SOY SAUCE-HONEY GLAZED ROASTED BRUSSELS SPROUT LEAVES
10-12 large Brussels sprouts
2 TBL extra virgin olive oil, divided
2 TSP Kosher salt
4 TSP soy sauce
¼ TSP red pepper flakes
1/8 TSP toasted sesame oil
1½ TSP honey
Preheat oven to 400°F.
Trim the Brussels sprouts of the stalk end in order to expose the base of the leaves. Discard the first outer and/or bruised leaves. After the first few leaves, you may need to cut more of the stem end off in order to peek off more leaves. Continue until you peeling off leaves until you get to the small-pales yellow.
Placed the leaves in a single layer of a baking dish. Pour 1 tablespoon of extra virgin oil on leaves. Stir, making sure that all of the leaves are coated. Roast leaves for 15-20 minutes, until they are cooked through and have started to crisp up on the ends.
Meanwhile, in a medium bowl whisk together the remaining tablespoon of olive oil, soy sauce, pepper flakes, sesame oil and honey until ingredients have mixed and emulsified. Salt to taste.
Pour half of the vinaigrette over the roasted Brussels sprout leaves. Per your taste, add more of the vinaigrette if needed.
Serves 2

These are so yummy that we are eating them on our trip!

Dr. P

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