Crispy Brussels Sprouts Recipe
ginger wasabi dressing, crunchy slaw, togarashi
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Ingredients
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Brussels Sprouts
Ginger Wasabi Dressing
Crunchy Slaw
Garnish
Method
Prepare Brussels Sprouts
- 1
Trim and Halve
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut each Brussels sprout in half lengthwise.
- 2
Toss with Oil and Seasoning
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Roast Brussels Sprouts
- 3
Preheat Oven
Preheat your oven to 400°F (200°C).
- 4
Arrange on Baking Sheet
Place the seasoned Brussels sprouts on a baking sheet in a single layer, cut side down.
- 5
Roast
Roast in the preheated oven for 20-25 minutes or until the sprouts are crispy and golden brown, flipping halfway through for even cooking.
Make Ginger Wasabi Dressing
- 6
Combine Ingredients
In a small bowl, whisk together grated ginger, wasabi paste, soy sauce, rice vinegar, honey, and sesame oil until smooth and well combined.
Prepare Crunchy Slaw
- 7
Mix Slaw Ingredients
In a large bowl, combine shredded cabbage, shredded carrots, and sliced green onions.
- 8
Dress Slaw
Add rice vinegar and sesame seeds to the slaw mixture, tossing to combine.
Serve
- 9
Plate the Dish
Transfer the crispy Brussels sprouts to a serving platter and top with the crunchy slaw.
- 10
Drizzle Dressing
Drizzle the ginger wasabi dressing over the Brussels sprouts and slaw.
- 11
Finish with Togarashi
Sprinkle togarashi seasoning over the top for an extra kick.
