Teriyaki Brussels Sprouts

I made these for dinner tonight and they were amazing. Didn’t even last long enough for a picture!

1 lb Brussels sprouts, cleaned and halved lengthwise
4 cloves garlic, peeled
2 tbp olive oil
sea salt, to taste

to finish:

nama shoyu (or soy sauce), to taste
2 tbp grated fresh ginger
2 tbp chopped green onion
juice of ½ a lemon

Preheat oven to 350. On a 1/4 size baking pan, toss the Brussels sprouts and garlic in the olive oil, spread in an even layer and salt to taste. Bake 20-30 minutes until they reach desired brown crispness.

Remove from oven, toss with remaining ingredients and serve warm.

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About electricbluebaking

vegan baker and chef
This entry was posted in Recipes, Sides and tagged , , , . Bookmark the permalink.

2 Responses to Teriyaki Brussels Sprouts

  1. I just realized you could substitute sesame oil for the olive oil for even more flavor. You could also garnish with sesame seeds for added crunch!

    • celia sharp says:

      The “Teriyaki Brussels Sprouts” was excellent, considering that at the last minute, I realized that I didn’t have lemon juice and instead I add key lime juice.
      For some one who do not like Brussels Sprouts, you may be surprised because, you may like it!!!

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