When done right, Brussels sprouts can undoubtedly be the best side dish there is. Many popular recipes include ones that are roasted, sauteéd or even grilled. Especially when it comes to the holidays, many people add a red touch to the dish to keep up with the Christmas spirit. This roasted teriyaki Brussels sprouts recipe, courtesy of VH Sauces, adds a little twist to the traditional preparation in the easiest way. This recipe will leave you with a tender inner core and crispy outer leaves that are coated with sticky teriyaki sauce. This sweet and spicy side dish is definitely one to keep in mind for this year’s Christmas dinner.
This recipe is proof that your holiday feast doesn’t have to be unhealthy. Roasted veg is so delicious and is so easy to prep. Timing a large dinner can be daunting but we have you sorted. Once your turkey or main of choice is out of the oven, that’s when you get roasting. We like to roast our veg ahead of time and then stick them back in the oven just before serving to warm them through.
Here’s how to make them!
Prep time: 10 minutes
Total time: 25 minutes
- 1 lb (500 g) Brussels sprouts, halved
- 2 tbsp (30 mL) olive oil
- 1/2 jar (341 mL jar) VH® Teriyaki Sauce
- 4 tsp (20 mL) sesame oil
- 4 tsp (20 mL) chili garlic sauce
- Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil. Arrange in single layer on parchment paper–lined baking sheet; bake for 10 to 12 minutes or until starting to char in spots.
- Drizzle with VH® Teriyaki Sauce, sesame oil and chili garlic sauce. Bake for 5 to 8 minutes or until Brussels sprouts are tender, well caramelized and coated with sticky sauce.
Tip: Substitute broccoli or cauliflower florets for Brussels sprouts if desired.
Photo and recipe: VH Sauces