Teriyaki Brussels sprouts may convert even the vegetable's biggest haters
These Brussels sprouts taste so good that it's hard to believe how simple they are to make.
The only warning that comes with making these is that you'll need to make extra. That's because not only will the cook be sampling them before they're served up, but everyone else will gobble them up too. My favorite part of these Brussels sprouts — besides all of them — is the leaves that get super crunchy when baked. I eat them up right out of the pan before anyone even sees them.
I know it's rude, but I just can't help myself. I don't leave any of the crispy leaves for anyone else. That will be our secret, though.
Then there are the crispy wontons. They are delicious even by themselves, but when eaten with these Brussels sprouts, they're even better.
When adding these yummies to your dinner plate, they might be the first thing you eat. And you may even eat them all up before getting to the rest of your dinner. I can say that from personal experience.
They can be prepared ahead of time so that all that has to be done before dinner is baking them in the oven. If you're in a meatless mode, you might even want to have them as a main dish.
Teriyaki Brussels sprouts with crispy wontons recipe
Roasted Brussels sprouts made with teriyaki sauce and topped with crispy wontons make a wonderful side dish that everyone will love.
Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes
- 3 cups whole Brussels sprouts
- 1/4 cup teriyaki sauce
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 5 dashes ground black pepper
- 3 dashes salt
- 4 wonton skins, cut into short strips
- 1/4 cup canola (or more depending on size of the skillet)
- Heat the oven to 350 degrees F.
- Rinse off the Brussels sprouts, and remove the outer leaves if damaged. Trim the stems if needed.
- Cut the larger Brussels sprouts in half lengthwise. Peel some of the leaves off the whole ones (these will get crispy when baked). Set aside.
- To a large bowl, add the teriyaki sauce, olive oil, garlic, pepper and salt. Whisk together.
- Add the Brussels sprouts to the bowl, and gently mix them until they are coated with the teriyaki mixture.
- To a large cookie sheet with sides, add the Brussels sprouts. Lay them out flat on the pan so that they are not piled on top of one another.
- Bake for about 25 minutes (or less if the Brussels sprouts are on the small side). Use a spatula to turn them twice while they are cooking to make sure they don't stick to the pan.
- While the Brussels sprouts are cooking, heat a medium-size skillet on low to medium heat, and add the canola oil.
- Let the canola oil heat up for a moment, and then add the wonton strips. Be careful to remove them from the oil just as they start to turn a golden color so that they don't overcook.
- Transfer the crispy wontons to a plate lined with a paper towel, and set them aside.
- Serve the Brussels sprouts right out of the oven, and top with the crispy wontons.
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