Vegan Korean Bbq Brussels Sprouts

Posted by in Cooking, Lunch/Dinner, Sides, Super Bowl Sunday | 2 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Monday!!

 

 

 

 

 

 

Brussels are one of those veggies that for me I crave all year round. If you love brussels like I do, you’re looking to push the envelope with flavors as simply put… life is just to short for plain ol’ brussels!

 

Although brussels are typically cooked with perhaps a little bit of olive oil or some balsamic for sweetness, this recipe ties in intricate flavors that offers a flavor profile that’s both savory and sweet and undeniably good!

 

I went thru a huge brussels phase when I first started cooking. While my photography skills were quite lacking, the recipes were still on point lol. One of my personal favorites still today, is this recipe for Korean Bbq Brussels!!

 

 

 

 

 

 


 

What’s wonderful about this recipe is that it’s quick, easy, features staples ingredients, it’s sweet, it’s spicy, the sauce can easily be made in bulk, it’s perf for any season, is perf as a main dish, side dish, and the sauce can be used in a myriad of other dishes!!

 


 

 

If you’re all about the brussels or a fab effortless sauce, you have to try my recipe for vegan Korean Bbq Brussels!

 

 

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

Easy

Perfect with veggies

Can be made in bulk

Savory

Sweet

A staple

Affordable

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 1lb Brussels

Vegan Korean Bbq Brussles Sprouts

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

    Sauce
  • 4 tbsps coconut sugar
  • 1/3 cup Braggs amino acids or soy
  • 2 Tbsps rice vinegar
  • 1 Tbsp sesame oil
  • 3 teaspoons fresh grated ginger
  • 4 cloves garlic, grated
  • 1/4 tsp red pepper flakes
  • 1 Tbsp corn starch or Arrowroot (Use 1/2 tbsp, add more if desired)
  • 1/2 cup water
  • 2 scallions chopped, green and white parts
  • 1 tbsp black sesame seeds
  • Brussels
  • 1lbs fresh brussels
  • 1 tbsp oil
  • Salt/Pepper as needed

Instructions

  1. Brussels: Preheat oven to 400°F and set a rack on the very top. Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
  2. Spread the brussels out on the pan.Generously drizzle the brussels with oil and sprinkle with salt and pepper. Stir with your hands to ensure brussels are all well-oiled and salted. Place in the oven on the top rack for about 45-60 minutes.
  3. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred. Remove any extra crispy pieces to add to the finished dish.
  4. Remove brussels from the oven once all brussels are crispy and slightly charred.
  5. In a small saucepan over medium high heat add the sesame oil, garlic and ginger. Cook for 2 minutes. Now add all the sauce ingredients except for the scallions, corn starch and water. Whisk everything together and bring to a boil. In a small bowl, stir together the corn starch and water until it dissolves.
  6. Add the scallions cook for 2 minutes. Now gradually pour the corn starch mixture into the boiling sauce, while continuously whisking for 1 minute. Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened.
  7. Remove from heat and cool before pouring into a jar.
  8. Place brussels in a bowl and toss with some of the Korean Bbq sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You should have at least 1/2 cup max of sauce leftover! Top with sesame seeds and additional scallions.

Notes

Place additional sauce in an air tight container in the fridge for optimally two weeks.

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http://www.eatdrinkshrink.com/cooking/korean-bbq-brussles-sprouts

 

 

 

 

 

 

 

 

 

 

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2 Comments

  1. Did you mean 2tsp of arrow root? Just ruined my sauce with 2 tbsp😥
    • Hi Millie, When using arrowroot it's much stronger than standard cornstarch.I apologize for not specifying that in the recipe. Typically you can add more water to thin out the sauce in the instance it becomes too thick.

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