Teriyaki Glazed Brussel Sprouts Recipe 455 Food

SHERRY-GLAZED BRUSSELS SPROUTS

Steps:

• Bring a large pot of water to a boil. Add the pearl onions and cook until tender and the skins peel off easily, about 2 minutes; drain and rinse under cold water. Trim the root ends and pinch the opposite ends to remove the skins.
• Combine the brussels sprouts, 1 cup water, 2 tablespoons butter, the sugar and 1/2 teaspoon each salt and pepper in a large skillet over medium heat. Cook, stirring occasionally, until the brussels sprouts are bright green and crisp-tender, about 10 minutes. Add the pearl onions and cook until the skillet is almost dry, about 5 minutes. Add the remaining 2 tablespoons butter, the sherry and thyme. Cook, tossing, until the vegetables are glazed, about 2 minutes; season with salt. Top with chives.

AIR FRYER BRUSSELS SPROUTS WITH TERIYAKI SAUCE

Steps:

• Preheat a 2.5-liter air fryer to 350 degrees F.
• Place the Brussels sprouts in a large mixing bowl. Add the olive oil, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to thoroughly coat. Pour the sprouts into the basket of the air fryer and spread out in an even, thin layer. Cook, tossing halfway through, until crispy with tender cores, about 12 minutes.
• Combine the teriyaki sauce, ginger, rice wine vinegar and garlic in a small bowl and stir to combine. Serve with the warm Brussels sprouts.

TERIYAKI GLAZED BRUSSEL SPROUTS RECIPE - (4.5/5)

Steps:

• Preheat oven to roast at 375°F. If your brussels sprouts are small, cut them in half. If they are very large, quarter them for more even cooking. Peel the outer, beat-up layers of the brussels sprouts off. Trim the end, then cut brussels sprouts in half or quarters. In a large bowl, toss together the olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the brussels sprouts and toss evenly with the roasting oil. Spread brussels sprouts on cookie sheet with cut side down. Roast in oven for 5-10 min. (depending on size) and then flip the sprouts to cut side up and roast for another 5-10 minutes or until sprouts are desired tenderness. While the brussels sprouts are roasting, make the teriyaki glaze. Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved. Place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes, then remove from heat. When brussels sprouts are cooked, toss them with the teriyaki sauce. Serve warm.

AMAZING BRUSSELS SPROUTS

Steps:

• Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl.
• Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.