Roasted Asian Brussel Sprouts Recipe With Peanut Sauce Food

ROASTED ASIAN BRUSSEL SPROUTS RECIPE WITH PEANUT SAUCE

Steps:

• Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper, or aluminum foil, for easy clean up.
• Season brussels sprouts: Add the brussels sprouts to the prepared baking sheet and toss them with olive oil. Season generously with salt and pepper. Arrange the sprouts in an even layer, with the flat sides down.
• Roast the brussels sprouts in the oven, tossing them halfway through cooking, for about 30-40 minutes, or until they are tender and caramelized.
• Meanwhile, make the sauce: Add all the ingredients, except the water, in the bowl of a food processor or blender. Process until smooth. If the sauce is too thick, slowly add in 1 tablespoon of water at a time, with the machine running, until desired consistency is achieved. Taste and adjust for seasoning. (SEE NOTES)
• Toss sprouts (optional - see notes): Transfer the roasted brussels sprouts to a serving bowl. Pour on ½ of the sauce and toss well to coat.
• Serve: Garnish the sprouts with green onions, cilantro, peanuts, red pepper flakes and sesame seeds. Drizzle with the remaining sauce and serve. Enjoy!

BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE

Steps:

• Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
• Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
• Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
• When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
• Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
• Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.

ASIAN ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix to combine. Spread out on a sheet pan in a single layer.
• Roast in the preheated oven until Brussels sprouts are browned, shaking the pan every 7 minutes, about 30 minutes total. Remove from the oven.
• Heat sesame oil in a skillet over medium heat. Add brussels sprouts and cook for 5 minutes. Transfer to a bowl and mix with soy sauce and fish sauce.

ASIAN-STYLE BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with aluminum foil.
• Cut the tough stem off each sprout and cut each into quarters. Toss sprouts with olive oil in a large bowl. Pour onto the prepared baking sheet in a single layer.
• Bake in the preheated oven for 10 minutes. Toss sprouts and continue baking until desired doneness is reached, about 10 minutes more.
• Remove sprouts from oven and switch oven to high broil. Move the rack to the top 1/3 of the oven.
• Whisk chile sauce, garlic, and soy sauce together in a large bowl. Pour baked sprouts into the bowl and toss until evenly coated in glaze. Pour sprouts back onto the baking sheet.
• Broil sprouts in the hot oven until glaze is caramelized and sprouts are cooked to preference, about 5 minutes, watching carefully to prevent burning. Serve immediately and enjoy while hot.

ASIAN STIR-FRIED BRUSSELS SPROUTS

Steps:

• Steam/cook the sprouts for about 7-10 minutes or until just tende. Remove from heat.
• Combine peanut oil, garlic and ginger in large, unheated skillet. Set over high heat until oil is very hot and garlic is fragrant but NOT browning, about 2 to 3 minutes. Whisk in soy sauce, crushed red pepper, black pepper, sugar and sesame seeds.
• Stir in brussels sprouts and cook, stirring frequently, until lightly browned, about 5 to 7 minutes.
• Toss with sesame oil and serve warm.