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
2 tablespoons fried onion or this brand
Salt and paper to taste
Direction:
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.
Enjoy!
XOXO
Joice
Related Post
Letter From The Editor
Welcome to Cantique, an online editorial destination for everyone who aspires of things lovely and chic. This is the place where we pour all our idea in fashion, beauty, family gathering, travel, planning a fabulous party, easy cook recipes with stunning imaginary to inspired your passions in day to day living. Please follow us on our daily activities and all the latest inspiring idea for a beautiful life.
xoxo
Joice
Recent Post
Archived
Disclaimer:
This blog may write a post that contains affiliate links. Regardless, our team only recommend products that we like and services we trust.
Cantique team member wrote all the content, and it covers our personal opinion and preferences. All the images are copyrighted material and are taken by our team member if otherwise stated. You can use our images but please include the credit and link back to the original post on www.cantiquejoice.com.
Work With Us:
We would love to take any opportunity to represent and promote a brand, company, product or services that we love and trust through a blog post and all our social media platform.
We assure you that all the product it will be put on the test first by the editor before we promote it in all our social media Platform.
All of our services are base on monetary compensation. We do not accept a guest post or any social media exchange for exposure. If you have any questions, please feel free to email us at