Our 6 year old loves to eat her vegetables. Asparagus, corn, carrots, broccoli, cauliflower, bell peppers, potatoes, onions, leeks, cabbage, spinach, daikon radish– you name it, she’ll eat it. Actually, she will eat just about anything her daddy cooks because it tastes good! Her favorite, which she actually REQUESTS are Mateo’s roasted Brussels sprouts.
I HATED Brussels Sprouts as a kid, but then again, I had never had my husband Mateo’s roasted Brussels sprouts. He studied different versions he found at some of our go-to restaurants and came up with a simple, yet delicious recipe. I am a convert — these roasted Brussels spouts are AMAZING!
Here is what you need to make Mateo’s Famous Roasted Brussels Sprouts:
- 1 lb Brussels Sprouts
- 1/4 cup soy sauce
- 1 TB Rice Vinegar
- 2 TB Mirin (Sweet Japanese cooking wine–Mateo’s “secret” ingredient for making vegetables taste amazing)
PREP TIME: 10 minutes
COOK TIME: 20 minutes
STEP ONE: Rinse Brussels Sprouts under running water and shake (if in bag like shown above) or pat dry. Cut off the stems and SCORE the bottom (basically cutting an X in the bottom to allow the flavors to be better absorbed), shown below:
**TIP: As you are cutting, some of the leaves will fall off– KEEP THESE and add to a mixing bowl with the sprouts. These leaves will crisp up in the oven and are the best part! You can even tear off a few extra to have more of these “chips.”
STEP TWO: Once you have the sprouts trimmed, scored, and in a mixing bowl, add 1/4 cup soy sauce, 1TB rice vinegar, and 2TB mirin. (Notice our little “helper” in the background!)
Optional Add 1/4tsp brown sugar if you would like a little extra sweetness.
STEP THREE: Toss Brussels Sprouts to coat completely. You can cook right away, or let them soak for a few minutes to absorb more flavor.
STEP FOUR: After you have tossed the sprouts in the marinade, spread on a baking sheet covered in non-stick foil (or lightly coated with cooking spray).
**Update 7/5/15: We stopped using foil after we found these reusable, non-stick silicon Effiliv Baking Mats. They are awesome!!!
Here’s the printable version of Mateo’s Famous Roasted Brussels Sprouts recipe:
- 1lb Brussels sprouts
- 1/4 cup Soy Sauce
- 2 TB Mirin (Japanese cooking wine)
- 1 TB Rice Vinegar
- Rinse Brussels sprouts and pat dry.
- Cut of the ends of the sprouts and score the bottom (cutting an 'x' into the bottom to allow flavors to be better absorbed).
- Add Brussels sprouts to a mixing bowl with soy sauce, mirin, and rice vinegar. Toss to coat completely.
- Spread Brussels sprouts on a baking sheet and bake at 350° for 20 minutes.
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