Author Notes
my first memory of brussel sprouts in when my mother (an otherwise amazing cook or maybe i was just too young to appreciate) blanched and served them with pork tenderloin for a canasta party. i hated them. i remember thinking they had no flavor. well to be fair they don't really but they are the most perfect little vessel in texture and they hold flavor so well they are now one of my favorite veggies. and because of that, i experiment with them.
queue kewpie mayo. it's delicious and addicting, probably because of the MSG. but you know what - it coats brussel sprouts so wonderfully i can't stop, won't stop using it. you can sub in veganese or regular mayo if you must. these are great as a little side piece to an entree and super easy. —Lauren Elizabeth Wiper
Ingredients
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1 pound
brussel sprouts, bottoms cut off and halved
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1 tablespoon
kewpie mayo
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1 tablespoon
soy sauce (or a sub)
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1 teaspoon
rice wine vinegar
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1 teaspoon
sesame oil
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1 teaspoon
chili flake oil or sambal olek
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olive oil
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kosher salt
Directions
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preheat the oven to 400. cut the bottom of the brussel sprouts off and half them. throw them on a sheet pan and drizzle with olive oil and sea salt.
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they go in the oven for 20-30 minutes - until just crispy (this depends on the size of your sprouts). i stir them every 10 minutes.
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this is the easy part. mix the kewpie mayo, soy sauce, rice wine vinegar, sesame oil, and chili flake oil together in a little bowl with a whisk.
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once the brussel sprouts are crisp, pull them out of the oven and let them cool for a minute or two. now toss them in the mixture and serve. omnomnom.
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tips* sometimes i will add garlic, ginger or sesame seeds into the mix. its a really easy topping and i rarely ever actually measure it anymore.
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