CAUTION: Construction Zone Ahead. As you can see, we’re crafting a new look for CeramicCanvas: larger photos (much larger), reader friendly graphics (estimated cook time, flavor profile, recipe rating system) and a lot less copy. Over the next few weeks the design will be tweaked more until it’s just right. Let me know what you think. And stay tuned. Now on to the recipe…
What’s not to love about Brussels Sprouts? They have an earthy, slightly cabbage like flavor – they’re in the same family. I roast them whole, chiffonade and sauté them in butter (lots of butter) and I’ve even tested out a gratin (that didn’t turn out so well). I’m always a bit surprised when people profess a dislike of Brussels sprouts. So much so that I’m determined to find a recipe that will win over even the most ardent sprout detractors. I think this recipe just may do the trick. The recipe compliments the earthiness of the Brussels sprouts with a balance of flavors: sweetness (honey), salt (sauce), spice (pepper flakes) and the distinct flavor of toasted sesame oil hanging out in the background. And I love the texture balance of the soft wilted leaves and the crispy crunch of those leaves that have been charred on the edges.
Note: Unfortunately, I was out of my favorite bottled soy sauce and I was too lazy to run to the market for more. So, I used a few of the less flavorful soy sauce packets that I happen to have on hand from my last Chinese delivery. Oh, the shame. 
SOY SAUCE-HONEY GLAZED ROASTED BRUSSELS SPROUT LEAVES
10-12 large Brussels sprouts
2 TBL extra virgin olive oil, divided
2 TSP Kosher salt
4 TSP soy sauce
¼ TSP red pepper flakes
1/8 TSP toasted sesame oil
1½ TSP honey
Preheat oven to 400°F.
Trim the Brussels sprouts of the stalk end in order to expose the base of the leaves. Discard the first outer and/or bruised leaves. After the first few leaves, you may need to cut more of the stem end off in order to peek off more leaves. Continue until you peeling off leaves until you get to the small-pales yellow.
Placed the leaves in a single layer of a baking dish. Pour 1 tablespoon of extra virgin oil on leaves. Stir, making sure that all of the leaves are coated. Roast leaves for 15-20 minutes, until they are cooked through and have started to crisp up on the ends.
Meanwhile, in a medium bowl whisk together the remaining tablespoon of olive oil, soy sauce, pepper flakes, sesame oil and honey until ingredients have mixed and emulsified. Salt to taste.
Pour half of the vinaigrette over the roasted Brussels sprout leaves. Per your taste, add more of the vinaigrette if needed.
Serves 2
Here’s another one of our favorite Brussels sprout recipe: Dijon & Brussels Sprout Slaw with Candied Almonds
{ 2 trackbacks }
{ 6 comments… read them below or add one }
I am not a huge brussel sprouts fan but this looks really good. . .
Reggie, I am purest with my brussel sprouts. I steam them a bit, remove any water and then slowly brown in butter with salt and pepper on the stove on a low flame till tender all the way through. But again, you have given a recipe that I will think about trying.
DELISHHH: Say it ain’t so. Not a fan of Brussels sprouts?
.
MARIANN: I agree. I also like them simply cooked through and tossed in butter but I’ve been experimenting with various recipe lately. Actually, I’m posting another Brussels sprout recipe next week: Dijon-Brussels Sprout Slaw with Candied Pecan.
Reg,
You’re definitely moving in the right direction in your plan to incorporate a larger type font. This recipe is so simple yet loaded with flavor. Bravo, or rather, bravissimo! Do you ever cut a little cross in the base of the brussels sprouts to even the cooking?
When I read the email update that you were “tweaking” the look of the website, I thought, Oh no. Now that I’ve seen your “tweaks”, I think, nice job. Looks good.
PHYLLIS: Believe or not, I’ve never thought of that. Great idea!
.
DAN: Ha. Thanks!