This is, hands down, my favorite way to eat brussels sprouts. They are possibly one of my favorite vegetables, but they have to be roasted, slightly caramelized and with crispy edges. These brussels sprouts were inspired by some that I had at Ramen Tatsuya in Austin. There, they are called sweet and sour yodas, and I'm not sure why that is (?!), but anyway, they are delicious. I've been trying to recreate them for some time and while these are definitely different, I love the result and the crunch that comes from adding pepitas at the end.
These would be perfect for Thanksgiving next week, and the tangy flavor from the sauce would balance out all the heavy, buttery mashed potatoes and gravy on your plate, as well as the super sweet cranberry sauce or sweet potatoes with marshmallows. Well, at least, that is what I have read about in my latest bedtime storybook, Salt Fat Acid Heat. Every dish needs proper seasoning (salt), a good balance of fat and use of good fat (like good olive oil), and of course some acidic component! While the book is a little more in-depth than I necessarily have the patience for, I have been learning a lot about the scientific side of cooking, which is extremely helpful to know and understand!
I will be making this on repeat over the rest of fall and upcoming winter months. You and your Thanksgiving table will love it because it is sweet, sour, tangy, crispy, and soft. Oh, and easy!
Tangy Roasted Brussels Sprouts with Pepitas
- 2 lbs brussels sprouts, washed, ends removed, and halved lengthwise
- 3 tbl olive oil, plus 1 tbl
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/4 cup maple syrup
- 1 tbl fish sauce
- 1 tbl soy sauce
- 1 1/2 tsp kosher salt
- 1/2 tsp pepper
- small handful of roasted pumpkin seeds, for serving
Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
Add the brussels sprouts to the pan and toss with 3 tbl of olive oil. Sprinkle with salt and pepper and toss to combine. Place on middle oven rack and roast for 25-35 minutes, tossing halfway through. Brussels sprouts should be softened and edges crispy and browned.
Meanwhile, in a medium saucepan over medium high heat, combine 1 tbl of olive oil, garlic, vinegar, maple syrup, fish sauce, and soy sauce. Stir to combine, and bring to a simmer. Let cook, stirring occasionally, for 10 - 15 minutes, allowing sauce to reduce a little. (It will not reduce very much but this is mainly to soften the garlic and infuse flavors together.)
Remove brussels sprouts from the oven and immediately drizzle sauce on top. Toss to combine, and serve with the pepitas.