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Honey Soy Brussels Sprouts

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These honey soy brussels sprouts are flash-steamed, browned in a cast iron pan and then tossed in a sweet, salty and slightly spicy honey soy glaze. You can get creative with your vegetables and replace half of the brussels sprouts with another vegetable like cauliflower!

Ingredients

Scale
  • 2 12-oz bags of brussels sprouts, trimmed and sliced length-wise, about 4 cups (see notes)
  • 1 1/2 tablespoons honey
  • 1–2 teaspoons sriracha (2 if you prefer spicier)
  • 1/3 cup low-sodium soy sauce (can substitute tamari or coconut aminos)
  • 2 teaspoons of arrowroot powder (can substitute cornstarch)
  • Optional garnish: toasted sesame seeds, red pepper, broccoli sprout

Instructions

  1. Using a basket steamer, steam the cleaned and trimmed brussels sprouts for no longer than 2 minutes. They should just start to get green but do not overcook. Immediately remove the sprouts from the steamer and pat dry to ensure browning.
  2. Heat the cast iron pan until its hot (a drop of water should sizzle if touched). Add 2 teaspoons of olive oil and use a spatula to distribute the oil around the pan.
  3. Place the sprouts cut-side down and let brown. Do not touch for 3 minutes to ensure they are starting to brown. Turn the sprouts and flip to the other side. Work in batches if there is not enough room in the pan; do not overcrowd the pan or the sprouts will steam. 
  4. Combine the soy sauce (or tamari/coconut aminos) sriracha, honey, water and the arrowroot powder in a small bowl and mix well with a whisk. Cook the sauce over medium heat until it reduces by about half and thickens.
  5. In a serving bowl, add sauce to taste and coat the sprouts (you may decide to reserve some sauce for the side).
  6. Garnish if desired and serve immediately.

Notes

  • You can replace half the brussels sprouts with another cruciferous vegetable like broccoli or cauliflower 
  • I love the taste of coconut aminos with this recipe as the aminos have a slightly sweeter taste

Find it online: https://eatbeautifullyblog.com/honey-soy-brussels-sprouts-with-cauliflower/