Mateo’s Famous Asian Roasted Brussels Sprouts

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.

Simple & sweet, with just the right amount of crispy -- once you see how easy these "famous" roasted Brussels Sprouts are to make, they will be your new favorite side dish! Affiliate1
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:

Simple & sweet, with just the right amount of crispy -- once you see how easy these "famous" roasted Brussels Sprouts are to make, they will be your new favorite side dish!

  • 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:

You'll be a fan of Brussels Sprouts with this amazingly simple, yet delicious recipe. These Asian-inspired Roasted Brussels Sprouts are crispy, sticky-sweet, and savory and only have 4 ingredients! They will be your new go-to side dish!

**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.”

Simple & sweet, with just the right amount of crispy -- once you see how easy these "famous" roasted Brussels Sprouts are to make, they will be your new favorite side dish!

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!)

You'll be a fan of Brussels Sprouts with this amazingly simple, yet delicious recipe. These Asian-inspired Roasted Brussels Sprouts are crispy, sticky-sweet, and savory and only have 4 ingredients! They will be your new go-to side dish!

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.

Simple & sweet, with just the right amount of crispy -- once you see how easy these "famous" roasted Brussels Sprouts are to make, they will be your new favorite side dish!

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!!!

Simple & sweet, with just the right amount of crispy -- once you see how easy these "famous" roasted Brussels Sprouts are to make, they will be your new favorite side dish!

STEP FIVE: Bake at 350° for 20 minutes until crisp.  You will smell the roasted Brussels sprouts when they are done!  Add to serving bowl (we love our Fiesta) Enjoy!

Simple & sweet, with just the right amount of crispy -- once you see how easy these "famous" roasted Brussels Sprouts are to make, they will be your new favorite side dish!

Here’s the printable version of Mateo’s Famous Roasted Brussels Sprouts recipe:

Mateo’s Famous Roasted Brussels Sprouts

Mateo’s Famous Roasted Brussels Sprouts

Ingredients

  • 1lb Brussels sprouts
  • 1/4 cup Soy Sauce
  • 2 TB Mirin (Japanese cooking wine)
  • 1 TB Rice Vinegar

Instructions

  1. Rinse Brussels sprouts and pat dry.
  2. Cut of the ends of the sprouts and score the bottom (cutting an 'x' into the bottom to allow flavors to be better absorbed).
  3. Add Brussels sprouts to a mixing bowl with soy sauce, mirin, and rice vinegar. Toss to coat completely.
  4. Spread Brussels sprouts on a baking sheet and bake at 350° for 20 minutes.
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Simple & sweet, with just the right amount of crispy -- once you see how easy these "famous" roasted Brussels Sprouts are to make, they will be your new favorite side dish!

8 Comments on Mateo’s Famous Asian Roasted Brussels Sprouts

  1. bcbonusmom
    March 19, 2015 at 5:32 pm (1 year ago)

    These look incredible! I was wondering if you could use coconut sugar as a replacement for the brown sugar…IF needed at all…?? I suppose you can!

    Reply
    • Stacey aka the Soccer Mom
      March 19, 2015 at 7:05 pm (1 year ago)

      I’m sure you could…we use coconut sugar for stuff all the time…it’s just not quite as sweet. Usually we don’t put any sugar in the brussels sprouts– the mirin is sweet enough

      Reply
      • bcbonusmom
        March 20, 2015 at 10:45 am (1 year ago)

        Ok, that is awesome. I haven’t used Mirin before but if it is sweet then I defo won’t need even the coconut sugar…it will be trial and error I guess. The kiddos love their veggies too and any new recipes that I can find add great variation to our meal plans! Thanks again!

        Reply
        • Stacey aka the Soccer Mom
          March 20, 2015 at 4:09 pm (1 year ago)

          Yes the Mirin is sweet– you should be able to find in the international aisle at the grocery store. You might still add a tablespoon of coconut sugar too. Depends on how sweet you like it!

          Reply
          • bcbonusmom
            March 20, 2015 at 4:39 pm (1 year ago)

            Perfect thanks Stacey!!

  2. Charlee @ Humble in a Heartbeat
    June 6, 2015 at 11:39 pm (1 year ago)

    I tried Brussels sprouts for the first time a couple months ago…for my child’s sake! lol. I have to try these!

    Reply
    • Stacey aka the Soccer Mom
      June 7, 2015 at 5:45 pm (1 year ago)

      I thought I HATED Brussels sprouts until my husband made these for me. I guess I’d never had them prepared right 🙂

      Reply

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