Because, you need a quick dish that’s healthy-ish and vegan! It’s now my complete go-to when I need some almost guilt-free Asian cuisine!
1 pound of Brussels, quartered
1/3 cup of olive oil
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
scallions, to garnish
sesame seeds, to garnish
Rice noodles, to garnish
Cashews, to garnish
For the sauce,
1 cup of brown sugar
1 1/2 tablespoons of Ponzu or soy sauce
1 tablespoon of mirin
1 teaspoon of hoisin sauce
1/2 teaspoon of chili oil
1/2 teaspoon of shallot oil
3 cloves of minced garlic
1 inch worth of minced ginger
1 1/2 teaspoons of cornstarch
Start by preheating the oven to 375 degrees.
Add the Brussels sprouts to as sheet tray and drizzle with olive oil. Season liberally with salt and pepper. Roast in the oven for 15-18 minutes, or until the Brussels are crispy and tender.
Meanwhile, in a separate bowl, combine all the ingredients for the sauce and whisk well. Ensure the cornstarch has been incorporated with no lumps.
To complete the dish, add the sauce to a skillet and once it thickens, toss in the Brussels sprouts and rice noodles. Garnish with scallions, cashews,and sesame seeds.
