Asian Style Pan Roasted Brussels Sprouts
Winning Brussels Sprouts
I think I got it! I think I finally did it. The best tasting brussels sprouts I’ve ever had without bacon. Yes, you read that right and that superlative is accurate. Back when we started the blog I was curious to play around with brussels sprouts. And I set myself a challenge to create as many recipes as possible with brussels sprouts without bacon. That used to be me thing. I would only eat brussels sprouts if it had some bacon. Otherwise I would simply refuse. I was not a big fan of the taste of brussels sprouts. But I think I’m a convert now with this Asian style pan roasted brussels sprouts.
Pan Roasted Brussels Sprouts vs All Others
The first one I created was the veggie tricolore in which the veggies are all thinly sliced and stir fried. A few weeks ago I published the tray bake of a combination of veggies including brussels sprouts. But this is actually the first recipe I’ve done where the complete focus is on the brussels sprouts as there are no other veggies in site. The flavor profile is kind of similar to the one I created in the veggie tricolore. But the fact the brussels sprouts are pan roasted adds this nice caramelization which you don’t get with the tricolore. One constant has been honey or maple syrup for a little bit of sweetness. So, I guess my next step would be a brussels sprouts recipe without honey or maple. I’ll get right on it. But for now this is the best of the best.
Tip!
If you’re not having the brussels sprouts immediately, wait to toss it in the reduction right before serving. This will heat them up again and ensure that they don’t get soggy sitting in the reduction waiting to be eaten.
Coconut Aminos
Coconut aminos is one of my favorite substitutes. It’s very close in taste to soy sauce although milder in taste. Depending on the brand you get you might need to add salt to the mixture so that it’s not too sweet. The particular coconut aminos I get at my health store has a great balance already. And I find that I don’t really need to add salt to my dishes. But having tried other brands I know that this is not always the case.
So, what is the difference between soy sauce and coconut aminos? Well, soy sauce goes through a fermentation process in which soy bean and wheat are added to salt and water. Coconut aminos goes through a similar process, only in this case coconut palm sap is used together with salt and water. Which helps explain why it doesn’t taste like coconut at all. And also, why it might be sweeter that the soy sauce variety. As the coconut sap doesn’t taste of coconut at all and is slightly sweet by nature.
Other Asian inspired dishes:
Asian Style Pan Roasted Brussels Sprouts
Ingredients
- 500 gram Brussels Sprouts
- ⅓ cup coconut aminos
- 2 tbsp maple syrup
- 1 tsp ginger grated
- ½ tsp chili flakes
- 1 tbsp sesame seeds
- 1 tsp coconut oil
Instructions
- Wash and pat dry the brussels sprouts. Cut off the woody stem and cut in half. Remove any yellowing leaves.
- Mix coconut aminos, maple syrup, ginger and chili flakes in a bowl and pour over the brussels sprouts. Toss to coat all of them in the marinate. And then pour the marinate in a separate bowl. You don’t want them to get soft by sitting in the marinate for too long.
- Heat up your iron cast pan or a heavy bottom pan with just enough coconut oil to cover the bottom. Make sure it’s really hot before proceeding.
- Place half of the brussels sprouts in the pan with a wooden spoon try to make sure most of them are facing down and cook for 3-4 minutes without stirring. I placed half the portion in the pan so to not overcrowd the pan.
- Shake them up and turn to the other side, add more coconut oil if needed. Cook for another 4 minutes and remove from the pan.
- Add more coconut oil and finish cooking the other half of the batch in the same manner.
- Once your done cooking the brussels sprouts pour the marinate in the empty pan and reduce down for 1-2 minutes.
- Turn the heat off and add the brussels sprouts back to the pan together with the sesame seeds. Mix everything together and enjoy as a snack, side or gobble it all up as your main.