The Washington Post’s Food and Dining editor, Joe Yonan, recently spent a week with us at La Cocina Que Canta teaching his easy and delicious vegetarian recipes. You can get more of Joe’s recipes in his next book Cool Beans: The Ultimate Guide to Cooking With the World’s Most Versatile Plant-Based Protein which debuts in February 2020 from Ten Speed Press. For a nice twist on Brussels sprouts try Joe’s tangy and smoky version.
Tamari-Roasted Brussels Sprouts
Tamari, a mild variety of soy sauce that contains less wheat than other varieties (and sometimes none at all), gives Brussels sprouts a sharp tang, while toasted sesame oil adds a hint of smokiness. Roasting adds caramelization.
10 to 12 servings
1/4 cup olive oil
1/4 cup tamari
1 tablespoon toasted sesame oil
1 teaspoon Southeast Asian fish sauce (optional)
3 pounds Brussels sprouts, trimmed and quartered
- Preheat the oven to 500 degrees Fahrenheit. Have one or two large rimmed baking sheets at hand.
- Whisk together the oil, tamari, sesame oil and fish sauce, if using, in a small bowl.
- Spread the Brussels sprouts on the baking sheets.*
- Drizzle the tamari mixture over the Brussels sprouts and toss to coat.
- Roast in oven, shaking the pan every 5 minutes or so, until the vegetables are crisp and browned all over, about 20 minutes.
- Serve warm or at room temperature.
*Arrange the Brussels sprouts in one layer on the pan. Spread them out so there is room for air to circulate between the sprouts, so they roast and don’t steam.
Download a PDF of this recipe here: Tamari-Roasted Brussels Sprouts