"There is a generally and universally accepted rule that the best way to prepare Brussels sprouts is roasting, not boiling. I stick to that edict. Roasting caramelizes Brussels sprouts and makes their leaves delightfully crispy. The finishing touch is the sweet and sticky miso-based sauce."
- Nik Sharma
Would you trust your kids with these babies???
We made Nik Sharma's sweet & sticky oven-roasted Brussel sprouts, and we learned a few things along the way.
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Do not boil them. This is "a terrible idea," as Nik Sharma explains in Veg-Table. Caramelized Brussel sprouts are the way to go.
It's actually B-r-u-s-s-e-l-s sprouts. Yes, like the capital of Belgium.
Veg-Table
This sweet and sticky oven-roasted Brussel sprouts recipe is from Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma.
Brussels sprouts - or 'little cabbages' as I playfully refer to them - are best either roasted or thinly shaved for raw salads. Boiled Brussels sprouts are a terrible idea and do a disservice to this vegetable.
When purchasing, opt for smaller Brussels sprouts over larger ones as they taste sweet rather than sulfuric.
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How to Make Sweet & Sticky Oven-Roasted Brussel Sprouts
Ingredients
- water
- rice - forbidden rice is recommended for this caramelized Brussel sprouts dish, but you can use your favorite rice. We like wild rice for this recipe
- salt - fine sea salt
- brussels sprouts - smaller is better, as we've learned from Nik
- oil - 2 tablespoon sesame oil for the roasted sprouts and 1 tablespoon sesame oil for the Brussel sprout sauce, not toasted sesame oil
- mirin
- honey - you can also use maple syrup
- miso paste - white or yellow miso paste is recommended
- vinegar - rice wine vinegar
- soy sauce - low-sodium soy sauce works best
- black pepper - freshly ground black pepper
- scallions - you'll need both the white and green parts of the scallions for this dish
- cilantro - whole leaves, stems removed
- sesame seeds - toasted sesame seeds are preferred, toast your own in a small dry skillet over medium-low heat, swirling until they turn light golden brown and fragrant
Top Tip
For a stronger sesame flavor, don't use toasted sesame oil to cook the sprouts. Instead, Nik says to drizzle 1 to 2 tablespoons of toasted sesame oil over the dish just before serving.
Food Allergy or Substitution Needed?
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Equipment
- prep bowls
- Santoku knife
- measuring cup
- measuring spoons
- kitchen scale
- saucepan
- saucier
- sheet pan
- aluminum foil
- whisk
- molcajete
- spatula
Prep the Brussels Sprouts, Scallions, & Cilantro
Wash your hands with soap and water. Use a knife and a cutting board to cut the Brussel sprouts in half lengthwise. Thinly slice the scallions and cut the stems from the cilantro. Place everything in clean bowls and set them aside for later.
Combine the Rice Ingredients
Preheat the oven to 400 degrees Fahrenheit. Use a measuring cup to add the water to a saucepan. Use a kitchen scale to weigh the rice. Rinse and drain the rice. Add it to the pan. Add some salt.
Cook the Rice
Boil over medium-high heat and then lower the heat to a simmer. Cover the rice and cook for 40 to 50 minutes, until the water is completely absorbed and the grains are tender. Turn off the stove and set the rice aside to rest, covered, for 15 minutes.
Roast the Brussel Sprouts
After the rice has cooked for 30 minutes, transfer the sprouts to a sheet pan lined with aluminum foil. Use a measuring spoon to add the sesame oil and some salt. Toss to combine. Spread the sprouts out in a single layer.
Roast for 22 - 30 minutes or until golden brown and slightly charred. Stir halfway through roasting. Turn off the oven when finished. Transfer the sprouts to a bowl.
Combine the Sauce Ingredients
While the Brussel sprouts roast, use a measuring cup to add the mirin to a saucepan. Use measuring spoons to add the honey, miso paste, rice wine vinegar, sesame oil, and soy sauce. Add the black pepper. Whisk to combine.
Cook the Brussel Sprouts Sauce
Bring to a boil over medium-high heat. Lower the heat to a simmer and cook for 30 to 60 seconds, until the sauce starts to thicken. Remove the pan from heat and turn off the stove. Season with salt as needed.
Pour the Sauce Over the Brussel Sprouts
Pour the sauce over the hot Brussel sprouts. Use a spatula to coat the sprouts in the sauce.
Garnish with Scallions, Cilantro, & Sesame Seeds
Serve the Brussel sprouts with the rice. Garnish with the scallions, cilantro leaves, and toasted sesame seeds.
free recipe!
Sweet & Sticky Oven-Roasted Brussel Sprouts
A Belgian ingredient with an Asian persuasion.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Asia.
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Sweet & Sticky Oven-Roasted Brussel Sprouts
Equipment
- Aluminum Foil
- Whisk
Ingredients
- 2 ½ cups water
- 1 cup black rice or forbidden rice, rinsed and drained
- fine sea salt
- 1 ½ lbs Brussels sprouts cut in half lengthwise
- 3 tablespoon sesame oil
- ¼ cup mirin
- 3 tablespoon honey or maple syrup
- 2 tablespoon miso paste white or yellow
- 1 tablespoon rice wine vinegar
- 2 teaspoon low-sodium soy sauce
- ½ teaspoon fresh black pepper
- 2 scallions both white and green parts, thinly sliced
- 2 tablespoon whole cilantro leaves
- 1 tablespoon toasted sesame seeds
Instructions
- Prep the Brussels Sprouts, Scallions, & Cilantro: Wash your hands with soap and water. Use a knife and a cutting board to cut the Brussel sprouts in half lengthwise. Thinly slice the scallions and cut the stems from the cilantro. Place everything in clean bowls and set them aside for later.
- Combine the Rice Ingredients: Preheat the oven to 400 degrees Fahrenheit. Use a measuring cup to add the water to a saucepan. Use a kitchen scale to weigh the rice. Rinse and drain the rice. Add it to the pan. Add some salt.
- Cook the Rice: Boil over medium-high heat and then lower the heat to a simmer. Cover the rice and cook for 40 to 50 minutes, until the water is completely absorbed and the grains are tender. Turn off the stove and set the rice aside to rest, covered, for 15 minutes.
- Roast the Brussel Sprouts: After the rice has cooked for 30 minutes, transfer the sprouts to a sheet pan lined with aluminum foil. Use a measuring spoon to add the sesame oil and some salt. Toss to combine. Spread the sprouts out in a single layer. Roast for 22 - 30 minutes or until golden brown and slightly charred. Stir halfway through roasting. Turn off the oven when finished. Transfer the sprouts to a bowl.
- Combine the Sauce Ingredients: While the Brussel sprouts roast, use a measuring cup to add the mirin to a saucepan. Use measuring spoons to add the honey, miso paste, rice wine vinegar, sesame oil, and soy sauce. Add the black pepper. Whisk to combine.
- Cook the Brussel Sprouts Sauce: Bring to a boil over medium-high heat. Lower the heat to a simmer and cook for 30 to 60 seconds, until the sauce starts to thicken. Remove the pan from heat and turn off the stove. Season with salt as needed.
- Pour the Sauce Over the Brussel Sprouts: Pour the sauce over the hot Brussel sprouts. Use a spatula to coat the sprouts in the sauce.
- Garnish with Scallions, Cilantro, & Sesame Seeds: Serve the Brussel sprouts with the rice. Garnish with the scallions, cilantro leaves, and toasted sesame seeds.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/oven-roasted-brussel-sprouts
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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