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.


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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