ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND BACON WITH MAPLE SOY GLAZE
Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious!
Provided by Gina
Categories Side Dish
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Spray a sheet pan with cooking spray.
- In a large bowl, combine the squash, 1/2 tablespoon oil, 1/4 teaspoon salt and pepper, to taste. Toss to coat. In another large bowl, combine the Brussels sprouts, remaining tablespoon of oil, 1/4 teaspoon of salt and pepper, to taste.
- Spread the vegetables in an even layer on 1 sheet pan. Top with bacon. Roast for 20 minutes, with a spatula, toss veggies and roast an additional 15 minutes.
- Meanwhile, in a small sauce pot, combine the syrup and soy sauce. Over medium low heat, simmer sauce for 5 minutes, or until it begins to thicken slightly. Set aside.
- When vegetables are done roasting, transfer to a serving dish. Add maple soy sauce and toss to coat.
Nutrition Facts : ServingSize 1 cup, Calories 178 kcal, Carbohydrate 27 g, Protein 8 g, Fat 5.5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 545 mg, Fiber 6 g, Sugar 11 g
CRISPY ASIAN BRUSSEL SPROUTS
These are seriously the best Brussels sprouts you will ever eat! With a sticky honey and soy sauce that's sweet and spicy.
Provided by Kristen McCaffrey
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450. Cover a baking sheet with aluminum foil and set aside.
- Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half or in quarters for very large sprouts. Dry thoroughly with a towel.
- Toss with the olive oil and season gently with salt and pepper. Remember that the sauce has soy sauce, which can be salty, so you don't want to over-salt the Brussel sprouts.
- Place in a single layer on the pan, leaving some space between the Brussel sprouts. They shouldn't be overlapping. Roast for 20-25 minutes or until the sprouts are browned and crispy.
- Meanwhile, add the soy sauce, honey, rice vinegar, sesame oil, sambal olek, and garlic powder to a small saucepan. Bring to a simmer and let cook for 3-4 minutes until it thickens. This happens quickly since it is a small amount of liquid.
- Toss the hot Brussels sprouts with the sauce and serve.
Nutrition Facts : ServingSize 3/4 cup, Calories 128 cal, Carbohydrate 16 g, Fat 7 g, Protein 5 g, Fiber 4 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 348 mg, Sugar 7 g
SOY AND SRIRACHA GLAZED BRUSSELS SPROUTS
Make and share this Soy and Sriracha Glazed Brussels Sprouts recipe from Food.com.
Provided by sofie-a-toast
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Trim sprouts and then cut in half lengthwise.
- Whisk together olive oil, soy sauce, Sriracha, mustard, ginger and garlic powder until well blended. Place Brussels sprouts in mixture and let sit for 3 to 6 minutes.
- Preheat a large stovetop pan over medium high heat. Once heated, place Brussels sprouts and sauce in the pan, flat side down, pouring any sauce over sprouts. Cook for about 7 to 9 minutes or until bottoms are browned. Stir sprouts around, cooking for about 5 more minutes or until they are tender when poked with a fork.
- Sprinkle with sesame seeds when serving.
SHEET PAN MAPLE GLAZED SALMON WITH BRUSSELS SPROUTS
A quick and easy, one pan entree that's perfect for busy weeknights. Maple glazed salmon with Brussels sprouts is delicious, it's salty, sweet, and savory.
Provided by Emily
Categories entree
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Trim the stem end of the brussels sprouts off and slice the brussels sprouts in half lengthwise. Remove any unhealthy looking leaves from around the brussels spouts. Place on an extra large baking sheet. Add the 1 tablespoon of boil and 1/2 to 3/4 teaspoon of kosher salt to the pan. Use clean hands, or tongs to toss the brussels sprouts and make sure they are well coated. Arrange the brussels sprouts so they are facing cut-side-down, and in an even layer. Also pat the salmon dry at this time, set aside.
- Once the oven has come up to temperature place the brussels sprouts in the oven and roast them for 10 to 15 minutes, or until they are almost done cooking.
- While the brussels sprouts are roasting combine all the ingredients for the glaze in a small sauce pot - the maple syrup, Dijon mustard, balsamic vinegar, soy sauce, and black pepper, combine. Bring the glaze to a boil, reduce to a rolling simmer, stirring often. Simmer for 6 to 8 minutes, or until the sauce coats the back of a spoon and has thickened significantly. Remove from the heat. Transfer 3 tablespoons of the sauce to a small bowl.
- Once the brussels sprouts are almost done cooking remove the pan from the oven. Reduce the heat to 300 degrees Fahrenheit. Move the brussels sprouts to the edges of the pan, while still keeping them in a single layer. Brush a little oil in the center of the pan. Salt the salmon and place the salmon in the center of the pan. Brush the 2 to 3 tablespoons of the glaze over the salmon. Bake for 8 to 10 minutes, or until the salmon is opaque and flaky.
- Transfer the salmon to serving plates, along with the brussels sprouts. Garnish the salmon with thyme leaves, if desired. Serve the meal with a side of the extra maple glaze for dipping or drizzling the brussels sprouts in. Serve immediately. NOTE: if the glaze got way too thick for the desired consistency for the veggies then stir in another tablespoon of maple syrup to thin it out a bit.
HONEY GLAZED BRUSSELS SPROUTS
An easy recipe for Brussels sprouts. The mix of honey and soy sauce give it an original and interesting flavor. Serve with plain rice, white or whole grain. Great with sausages or pork chops. I do not add salt and pepper, as the bouillon cube, soy sauce, and bacon give enough flavor for our taste. You may cook the sprouts in a microwave instead of boiling if you prefer.
Provided by Abuela Nany
Categories Side Dish Vegetables Brussels Sprouts
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
- Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 17.9 g, Cholesterol 19.4 mg, Fat 15.1 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 4.6 g, Sodium 721 mg, Sugar 13.6 g
BRUSSELS SPROUTS IN SOY SAUCE
My wife and I love Brussels sprouts and this is our favorite way to prepare them. It's our own creation and so good that I'm amazed I have never seen a similar recipe anywhere. The flavors of the sprouts and the soy sauce seem made for each other. The recipe is quick and so simple that it can be thrown together as a side vegetable any time sprouts are on hand. I always use Tamari soy sauce, but anything you have on hand will do fine. And I always use olive oil, but butter or another vegetable oil would be fine if you prefer.
Provided by Cowshill
Categories Vegetable
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Trim Brussels sprouts, removing excess stem and old or damaged outer leaves. Cut sprouts in half length-wise.
- Heat olive oil in large skillet over high heat and add sprouts. Stir fry 1 to 2 minutes until sprouts have lightly browned.
- Turn heat to low, allow pan to cool for a minute, and then add soy sauce. Add a small amount of water only if all liquid boils off immediately. Cover immediately. Ensure there is enough liquid in the pan to produce some steam to help cook the sprouts.
- Allow to steam over low heat until done. Typically 10 minutes, but time will vary depending on size of sprouts and whether you like them al dente or soft.
Nutrition Facts : Calories 116.6, Fat 7.1, SaturatedFat 1, Sodium 782.6, Carbohydrate 10.9, Fiber 4.4, Sugar 2.7, Protein 5.3
BRUSSELS SPROUTS WITH MAPLE GLAZE
Here's how to make the best Brussels sprouts recipe...ever. They're baked until impossibly crispy and drizzled with a maple balsamic glaze.
Provided by Sonja Overhiser
Categories Side dish
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you're not roasting anything else at the same time.)
- Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
- Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
- Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
- Roast for 25 minutes until very browned and tender (don't stir!).
- While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze).
- When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.
Nutrition Facts : Calories 198 calories, Sugar 11.1 g, Sodium 391.7 mg, Fat 11 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 23.6 g, Fiber 6.5 g, Protein 5.9 g, Cholesterol 0 mg
SOY-GLAZED BRUSSEL SPROUTS
Steps:
- 1. Preheat oven to 450 degrees. 2. Cut Brussel sprouts into thin slices. 3. Toss Brussel sprouts, onion, soy sauce & sesame oil together in a large bowl until well coated. 4. Spread mixture in a single layer on a baking sheet line with parchment paper. 5. Bake 15 minutes, or until tender. 6. Remove from oven & sprinkle balsamic vinegar on top. Toss & serve.
More about "soy glazed brussel sprouts food"
CRISPY ROASTED BRUSSELS SPROUTS WITH SOY SAUCE | RECIPE ...
From kitchenstories.com
4.5/5 (52)Category MainCuisine AsianTotal Time 45 mins
- Preheat oven to 220°C/430°F. Halve Brussels sprouts and add to a bowl. Add most of the sesame oil, season with salt, and stir to combine. Transfer to a baking sheet and bake for approx. 20 min.
- In the meantime peel and finely chop garlic and ginger. Finely chop dried chilis and slice mint into thin strips. Roast sesame seeds in a frying pan until they are fragrant and golden brown.
- Heat remaining sesame oil in a small pot. Add ginger and garlic and fry over medium heat for approx. 2 – 3 min. Add chili paste and keep frying for approx. 2 min. Add dried chilis, sugar, soy sauce, mirin, and rice vinegar and let the mixture simmer until thickened. Remove from heat and let cool down.
- Add roasted Brussel sprouts and marinade to a large bowl and toss to coat. Sprinkle with roasted sesame seeds and fresh mint. Enjoy!
SKILLET ROASTED BRUSSEL SPROUTS WITH ORANGE-SOY GLAZE ...
From chefdehome.com
Cuisine AmericanCategory Side DishServings 4Total Time 25 mins
- Heat both oil in cast iron skillet until smoking.Lower the heat, add brussel sprouts cut side down in single layer. Sprinkle with salt and black pepper. Let cook until slightly charred, turn and cook other side until slightly charred.
- Add orange juice, vinegar with 2 pinch more salt. Mix well. Cover the pan and cook for 5 minutes or until liquid has evaporated.
- Remove lid. Switch heat back to high. Add sliced fresno chili (or jalapeno if using), orange marmalade with soy sauce. Cook until soy sauce is absorbed and brussel sprouts have picked up color. Add in fresh orange segments and let heat through for about 30 seconds.
- Take off heat. Taste and adjust salt and black pepper. Garnish with orange peel and fresh cilantro leaves before serving.
ROASTED BRUSSELS SPROUTS WITH SWEET SOY GLAZE - THE …
From thesoccermomblog.com
Ratings 3Calories 70 per servingCategory Appetizer, Side Dish
- Cut of the ends of the sprouts and score the bottom (cutting an 'x' into the bottom to allow flavors to be better absorbed).
- Add Brussels sprouts to a mixing bowl with soy sauce, mirin, and rice vinegar. Toss to coat completely.
BEEF MEDALLIONS WITH ROASTED BRUSSELS SPROUTS AND SOY ...
From more.ctv.ca
Servings 4-6Total Time 30 minsCategory Dinner
- Bring a medium pot of water to boil and season with salt. Boil the Brussels sprouts for two minutes, just to begin cooking and turn bright green. Drain and set aside.
- Meanwhile, season the beef with salt and pepper and splash with a little of the Worchestershire sauce and sprinkle with chopped rosemary. Sear in a hot large skillet with one tablespoon olive oil for about one minute a side on medium high heat, until just browned.
- Transfer to a large baking sheet, leaving half of pan empty to add sprouts . Add the sprouts beside beef and toss in the rest of the olive oil and finish cooking in a 400 degrees Fahrenheit oven for six to eight minutes until medium rare inside and sprouts are golden and tender. If beef is cooked before sprouts are done, just remove to a platter and tent until sprouts are cooked.
PAN-SEARED BRUSSELS SPROUTS WITH SOY GLAZE, GARLIC ...
From allwaysdelicious.com
5/5 (2)Total Time 25 minsCategory Side Dish RecipesCalories 135 per serving
- Heat the oil in a large cast-iron skillet over medium-high heat. When the oil begins to shimmer, place the sprouts in the pan in a single layer, cut-side down. Add the garlic cloves and chile slices in between the sprouts. Season with salt and pepper.
- Cook without stirring or turning until the sprouts are well browned on the bottom, about 5 minutes. Using tongs, turn the sprouts over so that the cut sides are up.
- Transfer the skillet to the oven. Roast, stirring occasionally if needed, for about 10 minutes, until the sprouts are browned and tender and the stray leaves are crisp.
SOY BALSAMIC MARINADE FLAVORS KATSUYA’S BRUSSELS SPROUTS
From sun-sentinel.com
Estimated Reading Time 4 mins
CAPITAL GRILLE'S BRUSSELS SPROUTS WILL MAKE YOU A BELIEVER ...
From sun-sentinel.com
Estimated Reading Time 3 mins
SESAME SOY GLAZED BRUSSELS SPROUTS RECIPE - TASTING …
From tastingwithtina.com
Cuisine VegetarianTotal Time 35 minsServings 6Calories 93 per serving
SOY & SRIRACHA GLAZED BRUSSELS SPROUTS | TASTY KITCHEN: A ...
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RED LOBSTER CRISPY BRUSSELS SPROUTS - COPYKAT RECIPES
From copykat.com
5/5 (6)Calories 258 per servingCategory Side Dish
- This is best made the day before, or at least several hours before, the sauce will thicken as it cools.
- Wash and cut the Brussels sprouts in half, pull off any yellowed leaves. Mix them in a bowl with the olive oil.
ORANGE HONEY AND SOY GLAZED BRUSSEL SPROUTS - LITTLE …
From littlespicejar.com
Reviews 2Estimated Reading Time 2 minsServings 6Total Time 10 mins
- Remove the base of the brussels sprout by cutting off just the very bottom part of the stem (it’s white). If you cut too much off, the leaves will fall apart, so be careful. Slice the brussels sprouts in half.
- In a small saucepan add the orange zest, orange juice, ginger, garlic, vinegar, soy sauce, honey, brown sugar, and red pepper flakes and let the sauce reduce by half. About 6 - 8 minutes.
- Meanwhile, place a large pan on medium high heat and add the brussels sprouts to the pan, cut side down. Drizzle with the butter and gently push the brussels sprouts around in the pan, keeping them cut side down. You might need to do it twice depending on how many you can fit in your pan at one time. After about 6 minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour half of the reduced sauce in with the brussels sprouts and let cook for just a few seconds. Pick the pan up with the handles and shake around to let the sauce mix throughout. Move brussel sprouts to a serving bowl and drizzle with the remaining glaze. Serve warm.
SPICY GLAZED BRUSSELS SPROUTS - STETTED
From stetted.com
4.5/5 (6)Total Time 30 minsServings 4Calories 136 per serving
- Toss Brussels sprouts with olive oil and spread on a sheet pan. Roast for 20 minutes, stirring halfway through.
- In a small bowl, whisk together gochujang, honey, and soy sauce. Pour over roasted sprouts and stir to coat. Return pan to the oven for 5 more minutes, until sauce is sticky and caramelized.
ROASTED BRUSSELS SPROUTS WITH MAPLE SOY GLAZE - THE HUNGRY ...
From thehungrymouse.com
Estimated Reading Time 4 minsCalories 78 per serving
- PREHEAT YOUR OVEN TO 350 DEGREES. LINE A SHEET PAN WITH PARCHMENT PAPER AND SET ASIDE.
- PREP THE BRUSSELS SPROUTS: RINSE THE BRUSSELS SPROUTS AND PAT THEM DRY. WHACK THEM IN HALF WITH A SHARP KNIFE. (IF THE STEM ENDS ARE REALLY WOODY LOOKING, NIP THEM OFF AND DISCARD.) SET ASIDE.
- MAKE THE GLAZE: TRIM THE ROOTS AND LAST HALF INCH OF DARK GREEN ENDS OFF YOUR SCALLIONS AND DISCARD. CUT INTO ROUNDS. WHISK THE LIGHT SOY AND MAPLE SYRUP TOGETHER UNTIL UNIFORM. TOSS IN THE ALEPPO CHILI FLAKES AND SCALLIONS. GIVE THE WHOLE MESS A SWIRL TO COMBINE. SET ASIDE.
- BLANCH THE BRUSSELS SPROUTS: POP YOUR CHOPPED BRUSSELS SPROUTS IN A LARGE PAN FILLED WITH ABOUT A HALF INCH OF WATER. SIMMER OVER MEDIUM-HIGH HEAT FOR ABOUT 5 MINUTES, THEN DRAIN WELL.
HONEY SOY ROASTED BRUSSELS SPROUTS - LEMON TREE DWELLING
From lemontreedwelling.com
4.2/5 (6)Total Time 30 minsCuisine AmericanCalories 160 per serving
- Rinse 1 lb. fresh brussels sprouts under cold water. Trim stems and remove any damaged outer leaves. Cut in half lengthwise.
- In a separate small bowl, combine olive oil, honey, soy sauce, orange juice, minced garlic, red pepper flakes, and salt. Pour over brussels sprouts and toss to coat.
- Spread on a rimmed baking sheet; roast in a 400° oven 20-30 minutes, until sprouts reach desired tenderness.
SOY-GLAZED PORK TENDERLOIN WITH KIMCHI BRUSSELS SPROUTS ...
From health.com
Servings 4Calories 290 per servingTotal Time 30 mins
- Preheat oven to 400°F. Stir together soy sauce, honey, and vinegar in a saucepan over medium-high. Cook, stirring occasionally, until reduced by half, 4 to 5 minutes. Remove from heat; stir in pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add pork, and cook until browned on all sides, about 6 minutes. Place on an aluminum foil–lined baking sheet. Brush with 1 tablespoon of the soy sauce mixture, reserving remaining mixture. Transfer pork to oven, and bake until a thermometer inserted in thickest portion registers 140°F, about 15 minutes. Transfer to a cutting board, and let rest 5 minutes. (Temperature will rise as pork rests.)
- While pork finishes in the oven, wipe skillet clean. Add remaining 1 tablespoon oil and brussels sprouts, and cook over medium-high, stirring occasionally, until brussels sprouts begin to brown, about 4 minutes. Add water, and cook until tender, about 5 more minutes. Stir in kimchi. Remove from heat, and cover to keep warm.
- Slice pork across grain. Serve with brussels sprouts mixture and reserved glaze. Sprinkle with chopped pear and sesame seeds.
AIR FRYER BRUSSELS SPROUTS WITH HONEY SOY GLAZE - COOKING ...
From cookingforkeeps.com
Cuisine American, AsianTotal Time 20 minsCategory Side DishCalories 105 per serving
- Trim the rough ends off brussels sprouts. Cut the large ones into quarters. Halve the small ones. Keep any stray leaves that fall off, we will use those!
- Add the brussels sprouts along with any stray leaves to a large bowl. Drizzle with olive oil. Use hands to evenly coat the sprouts. Sprinkle with salt, garlic powder, and onion powder. Again, use hands to evenly coat the sprouts.
- Transfer half of the sprouts to the air fryer. Make sure they are spread out. You don't want them too close together or they won't crisp up. If needed, you can work in three batches (two worked for us.) Turn the airfryer on 390 degrees and set for five minutes. When there are two minutes left, sprinkle half of the stray leaves on top. Finish cooking. Check the air fryer when there is one minute left to make sure they aren't getting too brown. Transfer to a serving platter. Repeat with remaining brussels sprouts.
- While the brussels sprouts cook, make the glaze. Add tamari, fish sauce, honey, lime juice, rice vinegar, water, garlic, and chili sauce to a small saucepan. Bring to a boil. Continue to boil for 6-7 minutes until thickened. Be careful to watch it and make sure it doesn't boil over, if necessary, turn the heat down a little bit. The sauce is ready when it's reduced by about half and thick enough to lightly coat the back of a spoon. Set aside. It will thicken more as it cools.
HONEY SOY OVEN ROASTED BRUSSELS SPROUTS - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
5/5 (11)Total Time 30 minsCategory Side DishesCalories 89 per serving
- In a large bowl add brussels sprouts, soy sauce, honey, olive oil, garlic and pepper. Stir to coat all brussels sprouts.
AIR FRYER BRUSSELS SPROUTS 5 WAYS - KINDA HEALTHY RECIPES
From masonfit.com
4.8/5 (17)Total Time 20 minsCategory Air Fryer RecipesCalories 75 per serving
- Cut the brussels sprouts in half and toss with the olive oil before seasoning with salt and pepper. (For the garlic parmesan and zesty ranch versions, add all the ingredients in this step.)
- Air fry for 12-15 minutes at 350ºF or until the brussels sprouts are as crispy as you'd like. Shake the air fryer basket half way through for even crisping.
HONEY GLAZED PAN FRIED BRUSSELS SPROUTS - PUPS WITH CHOPSTICKS
From pupswithchopsticks.com
4.6/5 (11)Total Time 20 minsCategory SideCalories 205 per serving
- For each brussel sprout, remove any yellowed outer leaves from the brussels sprouts and slice off the dark tips at the ends and cut them in half lengthwise.
GINGER BALSAMIC SOY GLAZED BRUSSELS SPROUTS AND TOFU ...
From fridgetwotable.com
- Halve the smaller Brussel sprouts and quarter the large one. Slice the pressed tofu into 1-inch cubes. Mince the ginger and garlic. Combine the balsamic vinegar, soy sauce, honey, and chili flakes into a small bowl. Make a slurry with the cornstarch and water and add to the sauce.
- Heat a large pan over medium to medium-high heat. Add just enough oil to coat the bottom. When the oil is hot, add the Brussels sprouts. Stir every few minutes to allow the Brussels sprouts time to brown. Cook for about 10 minutes or so until the Brussels sprouts are starting to become tender.
- Stir in the tofu, ginger, and garlic. Cook for another 5 – 7 minutes until the tofu has begun browning.
- Add the sauce and cook, stirring often, until it has thickened and completely coats the Brussels sprouts and tofu.
SOY GLAZED BRUSSELS SPROUTS RECIPE FROM H-E-B
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Servings 4Total Time 30 minsCategory Side DishCalories 160 per serving
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