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.