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–+ servings
sweet and sticky brussels sprouts in a bowl with wild rice

Sweet & Sticky Oven-Roasted Brussel Sprouts

Kristin
A Belgian ingredient with an Asian persuasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Asian, Belgian
Servings 4 people
Calories 440 kcal

Equipment

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

Calories: 440kcalCarbohydrates: 73gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 575mgPotassium: 830mgFiber: 9gSugar: 21gVitamin A: 1365IUVitamin C: 146mgCalcium: 118mgIron: 4mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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