Food

#SundayCookingAdventures: Brussels Sprouts with Teriyaki Glaze

2014-06-01 15.16.05

Yum. These were excellent. It’s a really good side dish that came together with very little effort.

Even if you don’t like brussels sprouts you might like these. They are cooked at a high heat (450-degree oven) for only about 15 minutes. That’s after you coat them with canola oil and teriyaki sauce, which turns into a beautiful glaze.

The original recipe from the May issue of Cooking Light magazine called for a pound of brussels sprouts. I doubled the recipe and made 2 pounds, but I didn’t double the other ingredients — I only increased them by half. And the flavor was great. But you could certainly double the oil and the teriyaki if you want, or just double the teriyaki for more flavor. If you do more than double the brussels sprouts, be sure to use two baking sheets, otherwise, your vegetables will steam, not roast. It won’t be as good.

Below is the recipe as I adapted it. Here is a link to the original.

Enjoy.

Brussels Sprouts with Teriyaki Glaze

Ingredients
3 tablespoons canola oil
3 tablespoons lower-sodium teriyaki sauce
2 pounds Brussels sprouts, washed and halved

Method
Preheat oven to 450 degrees. Combine canola oil and teriyaki sauce with halved Brussels sprouts on a jelly-roll pan. Bake at 450 degrees for 12 to 15 minutes, until crisp-tender and slightly charred on the edges; stir after 6 minutes of cooking.



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