Crispy Asian Brussels Sprouts
- Ready in: 60 minutes
- Serves: 6
- Complexity: very easy
- kcal: 127
- 1 kg fresh brussels sprouts
- 6 tbsp rice bran oil
- 6 tbsp soy sauce or fish sauce
- 4 tbsp maple syrup
- 4 tbsp lemon juice (about half a large lemon)
- 2 garlic clove, minced
- 2 tbsp Kaitaia Fire
- ¼ tsp SIDS SALT & PEPPER
Preheat oven to 200°C and set a rack on the very top.
Prepare the sprouts by cutting off the base of each, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
Soak them for a minute in water to clean them.
Drain and spread out on a paper towel to dry while the oven is preheating.
Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the sprouts out on the pan.
Generously drizzle with the oil and sprinkle with SIDS SALT & PEPPER. Stir with your hands to ensure sprouts are all well-oiled and salted.
Place in the oven on the top rack for about 45-55 minutes. After 20 and 40 minutes, stir to ensure all sides get crispy and slightly charred.
During the last 5-10 minutes of cooking, reduce remaining ingredients in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
Remove from the oven once they are all crispy and slightly charred.
Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce.
Eat & enjoy!