Tarragon And Soy Sauce Brussels Sprouts

Cook Omnivoraciously
by Cook Omnivoraciously
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I originally made them to be a Thanksgiving side but this is just a great all around side recipe!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
  • 4  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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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.
Cook Omnivoraciously
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