Golden-roasted Brussels sprouts coated in an aromatic soy-honey glaze that enhances their natural sweetness and adds depth. Finished with toasted hazelnuts.
Ingredients
Total ingredient list
- 300 g Brussels sprouts
- 1 shallot
- 1 garlic clove
- 20 ml rapeseed oil
- 30 g butter
- 50 ml Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
- 25 ml honey
- 10 ml Kikkoman Seasoning for Sushi Rice
- 1 1 pinch chili flakes
- 40 g toasted hazelnuts
- 10 g chives
Preparation
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Step 1Preparation:
Clean the Brussels sprouts, remove the outer leaves, and cut them in half. Finely chop the shallot and garlic. -
Step 2Preparation:
Toss the Brussels sprouts from step 1 with the oil and roast for about 10–12 minutes in a convection oven preheated to 240°C, until deeply browned, tender inside, and visibly caramelized on the surface. After roasting, add the butter and gently toss. -
Step 3Preparation:
In a small pan, sauté the shallot and garlic in butter until softened and translucent. Add the Kikkoman Gluten-free Soy Sauce, honey, and Kikkoman Seasoning for Sushi Rice. Cook over medium heat for about 2–3 minutes, until the glaze slightly thickens and becomes glossy. Season with chili flakes. -
Step 4Preparation:
Add the roasted Brussels sprouts from step 2 to the prepared glaze and gently toss in the pan for 1–2 minutes, until each half is evenly coated with the glossy glaze. Finally, add the toasted hazelnuts, keeping them crunchy. Transfer to plates and sprinkle with chives.
Featured products in this recipe
- Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
- Kikkoman Seasoning for Sushi Rice
