Crispy roasted Brussels sprouts with soy sauce

Step 1/4

• ⅓ kg Brussels sprout
• 13⅓ ml toasted sesame oil
• salt

• oven
• cutting board
• knife
• bowl
• baking sheet

Preheat oven to 220°C/430°F. Halve Brussels sprouts and add to a bowl. Add most of the sesame oil, season with salt, and stir to combine. Transfer to a baking sheet and bake for approx. 20 min.

Step 2/4

• ⅔ cloves garlic
• 3⅓ g ginger
• ⅔ dried chilis
• 1⅓ sprigs mint
• ⅔ tbsp sesame seeds

• frying pan

In the meantime peel and finely chop garlic and ginger. Finely chop dried chilis and slice mint into thin strips. Roast sesame seeds in a frying pan until they are fragrant and golden brown.

Step 3/4

• 3⅓ ml toasted sesame oil
• ⅓ tsp chili paste
• ⅔ tbsp sugar
• 25 ml soy sauce
• 16⅔ ml mirin
• ⅔ tbsp rice vinegar

• pot (small)

Heat remaining sesame oil in a small pot. Add ginger and garlic and fry over medium heat for approx. 2 – 3 min. Add chili paste and keep frying for approx. 2 min. Add dried chilis, sugar, soy sauce, mirin, and rice vinegar and let the mixture simmer until thickened. Remove from heat and let cool down.

Step 4/4

• bowl (large)

Add roasted Brussel sprouts and marinade to a large bowl and toss to coat. Sprinkle with roasted sesame seeds and fresh mint. Enjoy!

Enjoy your meal!