Easy Sweet Asian Brussels Sprouts sweet and tangy glazed. Ready in 15 minutes.
Do you love Brussels Sprouts? Me too. Roasted, steamed, fried, shaved into salad, you name it, I’ll try it!
I recently had the pleasure of sampling a sweet Asian sauce version over these little cabbage cousins when I was in Alabama. Now this sauce was thick like glaze, sweet yet tangy with a hint of heat. A bit of onion dotted the plate.
Let me tell you, these were some of THE best Brussels Sprouts I’ve ever eaten!
I vowed try to make something similar back home.
These sprouts come close to the original with a bit of help from bottled Sweet Sour Sauce. You can find this sauce in some grocers and Asian markets. You can make your own with pineapple juice, ketchup, cornstarch, sugar, salt, rice vinegar and mustard.
Either way you’re in for a treat.
Start by cutting sprouts in half and coat with oil. spread evenly on a cookie sheet and roast at 350 for about 10 minutes, turning once until tender and charred.
Toss in Sweet Sour sauce and sprinkle with black sesame.
That’s it! Easy right? Enjoy!
Food for thought…What is your favorite way to enjoy Brussels Sprouts? I’d love to hear your ideas in a comment below!