We love brussels sprouts. There I’ve said it. These mini-cabbages burst with complex savory flavors, especially when roasted. I’ve made many roasted versions and I have found this super fast and easy version to be genuinely kid friendly (and Grandma approved). This is delicious served with steamed jasmine rice and tofu or simple roasted chicken.
- 2 tablespoons olive oil
- 8 cups (about 48 ounces) Brussels sprouts, stems cut off, cut in half, placed in a bowl of cold water
- ¼ cup orange juice
- ¼ cup gomashio furikake (see kitchen tips)
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 1 teaspoon granulated garlic
- ½ teaspoon granulated onion
- Zest of ½ orange
- Preheat the oven to 385°F. Line a rimmed baking sheet with aluminum foil.
- Add the olive oil and sprouts to the pan. In a small bowl mix together all the rest of the ingredients and drizzle over the Brussels sprouts and stir to coat.
- Roast uncovered for 20 minutes. Remove and increase the heat to 425°F. Gently toss the sprouts and return to the oven. Roast until all of the sprouts are lightly browned but not burned, and the cooking juices have thickened, 6 to 8 minutes.
- Gomashio, or gomasio, is a Japanese seasoning blend of sea salt and sesame seeds. You can find it in health food stores and gourmet or Asian markets.