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Ingredients
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Brussels Sprouts
Pineapple Kabayaki Sauce
Currants
Method
Preparation of Brussels Sprouts
- 1
Clean and Cut Brussels Sprouts
Preheat your oven to 425°F (220°C). Rinse the Brussels sprouts under cold water, then trim the stem ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise.
- 2
Season Brussels Sprouts
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- 3
Roast Brussels Sprouts
Spread the seasoned Brussels sprouts out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown, tossing halfway through.
Pineapple Kabayaki Sauce
- 4
Make the Kabayaki Sauce
In a saucepan, combine the pineapple juice, soy sauce, mirin, and brown sugar. Bring the mixture to a simmer over medium heat.
- 5
Thicken the Sauce
In a small bowl, mix the cornstarch with water to create a slurry. Once the sauce is simmering, stir in the cornstarch mixture and continue to cook, stirring frequently until the sauce thickens, about 2-3 minutes. Remove from heat.
Assembly
- 6
Combine and Serve
Once the Brussels sprouts are roasted, remove them from the oven and drizzle the pineapple kabayaki sauce over them. Toss to coat. Sprinkle the dried currants on top before serving.
