Crispy Brussels Sprouts with Sesame Glaze and Puffed Rice
These crispy brussels sprouts are roasted at a high heat and covered in a soy and sesame glaze for a crisp exterior and a tender center. Adding puffed rice right before serving adds an unexpected crunch!
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
- 1 lb brussels sprouts
- 3 tbsp reduced-sodium soy sauce
- 2 tbsp honey
- 1 tbsp plus 1 1/2 tsp sesame oil
- 1 tbsp mirin*
- 3 tbsp puffed rice cereal
- Sesame seeds for topping
Preheat oven to 450°F. Line a large baking sheet with foil and set aside.
Rinse and remove any yellow outer leaves from the brussels sprouts. Cut off the bottom stems and slice each brussels sprout in half. Add brussels sprouts to a large bowl.
Add soy sauce, honey, sesame oil, and mirin to a small bowl. Whisk to combine.
Pour about two-thirds of soy sesame sauce into bowl with the brussels sprouts, reserving remaining one-third. Toss to evenly coat brussels sprouts.
Pour brussels sprouts out onto prepared baking sheet. Arrange brussels sprouts in a single layer with room between each one.
Roast for 10 minutes, then remove from oven. Flip over each brussels sprouts half using tongs, and then roast again for 7-8 minutes, or until dark and crisp.
Transfer brussels sprouts to serving bowls. Heat remaining one-third of soy sesame sauce for ten seconds in the microwave (or your preferred method), and then pour evenly over brussels sprouts. Scatter puffed rice cereal and sesame seeds over top of brussels sprouts. Serve immediately.
*Mirin is a sweet cooking rice wine that you'll find in the 'international' foods aisle near the soy sauce.
Double (or triple) the recipe if you're hosting a larger crowd. The four servings listed here using one pound of brussels sprouts factors in a fairly generous appetizer-sized portion for each guest.
Calories: 142kcal | Carbohydrates: 22.4g | Protein: 4.7g | Fat: 5.5g | Saturated Fat: 0.9g | Sodium: 511mg | Potassium: 471mg | Fiber: 4.4g | Sugar: 12.3g | Calcium: 30mg | Iron: 1.8mg