The truth is, I'm not a big fan of Brussels sprouts, maybe because of their bitter flavor and soft texture. That's enough reason for me to stay away from them. And to make it worse my kids despise them, no matter how I cooked it every time I served my kids, Brussels sprouts, they acted as if I feed them poison. But, things changed when my cousin and her family came to visit us here in California. We took them to eat at Kabuki Japanese restaurant. She ordered a crispy Brussels sprout for an appetizer. At first, I was hesitant to give it a try, but after I saw my cousin devour it within seconds, I took one and tried it myself. To my surprise, my kids ate it too, and we had to order a second plate because apparently, one is not enough.
Since then I was on the hunt for Crispy Brussels sprouts recipes, until my friend introduces me to this method and the whole family loves it. Now, Brussels sprout is officially one of our favorite appetizers.
Here's the recipe:
1 lb fresh Brussels sprouts
3 tablespoons Canola oil
2 tablespoons Soy sauce
1 tablespoons Fish Sauce
1 teaspoons brown sugar
1 garlic clove, minced
Salt and paper to taste
1. Soak the Brussels sprout for a minute in the water to clean them. 2. Cut them in half 3. Drain the sprout and dry them with a paper towel. 4. Cover a large rimmed baking sheet with foil and spread the Brussels out on the pan. 5. Drizzle the Brussels with the oil and sprinkle with salt. Make sure all covered with oil and salt. 6. Bake at 400 degrees Fahrenheit for about 45-50 minutes. After 20 and 40 minutes, stirring the Brussels to ensure both sides evenly charred. 7. On the last 10 minutes of cooking, reduce the other ingredients (soy sauce, fish sauce, brown sugar, garlic, and black paper) in a saute pan over medium-high heat until sauce thickened. 8. Remove Brussels from the oven and place them in the bowl, slowly add the reduce sauce a little at the time and toss them every time you add the sauce.
9. Place the on the serving plate and Sprinkle the fried onion on the top.