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Tarragon And Soy Sauce Brussels Sprouts
by
Cook Omnivoraciously
(IC: instagram)
4 servings
1 hr
These tarragon and soy sauce brussels sprouts rule! Sweet soy sauce and tarragon glaze make these brussel sprouts tangy and herb-y. Toasted pine nuts add a nutty crunch!
Brussels sprouts has become a darling of the vegetable world. I think pretty much every would-be hip watering hole has some sort of brussel sprouts covered in sauce!
I originally made them to be a Thanksgiving side but this is just a great all around side recipe! And while the sprouts are roasting, you can go ahead and make the sides and toast the pine nuts. Toasting the pine nuts in a dry pan is key to making sure you get a good toast. And your kitchen will smell amazing!
Tarragon And Soy Sauce Brussels Sprouts
Recipe details
Ingredients
- 1 lb brussels sprouts, washed and trimmed and cut in halves
- olive oil, enough to coat the sprouts
- 1 tsp salt
Glaze
- 3 tbsp soy sauce
- 2 tbsp water
- 3 tbsp brown sugar
- 2 tbsp and 1 tsp white wine vinegar
- 1 tsp corn starch
- 1 tsp water
- 5 tbsp tarragon, stemmed and chopped
Assembly
- 2 tbsp pine nuts, toasted
Instructions
- Preheat oven to 425 F
- Cover sprouts with olive oil and salt
- Place sprouts, cut side down, on a baking tray.
- Bake for 25 minutes
Glaze
- Mix 1 tsp water and 1 tsp cornstarch together so it becomes a slurry
- Add the cornstarch slurry, and the other ingredients in a saucepan
- Set a pot on medium low heat. Stir frequently.
- It should thicken in about 10-15 minutes.
Assembly
- Once sprouts are roasted, take them out and put them in a bowl.
- Pour in the glaze and mix gently
- Serve, sprinkled with toasted pine nuts.
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Published November 28th, 2020 11:20 AM
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