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Crispy Asian Brussels Sprouts Recipe

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This recipe for Crispy Asian Brussels Sprouts, by , is from Fisher Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Afton German


1 lb. fresh Brussels sprouts
3 Tbsp. vegetable oil
3 Tbsp. soy sauce (or fish sauce)
2 Tbsp. maple syrup
2 Tbsp. fresh lemon juice
1 clove garlic, minced
1 Tbsp. sriracha sauce
Pinch of black pepper
Kosher salt

Preheat oven to 400 degrees and set rack on the very top. Cover a large rimmed baking pan with foil.

Prepare sprouts by cutting off the base, slicing them in half from top to bottom, and remove loose exterior leaves. Soak the sprouts for a minute in water to clean them. Drain and spread them out on a paper towel to dry while the oven is preheating.

Spread the Brussels sprouts on the pan. Generously drizzle the sprouts with the oil and sprinkle with salt. Stir with your hands to ensure sprouts are well oiled and salted. Place in the oven on the top rack for about 45 to 60 minutes. After 20 and 40 minutes, stir the sprouts to ensure all sides get crispy and charred.

During the last 5 to 10 minutes of cooking time, reduce the soy sauce, maple syrup, garlic, sriracha, lemon juice, and pepper in a saute pan over medium-high heat until sauce is thickened, about 5 minutes.

Place sprouts in a bowl. Drizzle and carefully toss sprouts with the reduced sauce. To retain their crispy texture, add sauce a little at a time.




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