{"id":1250,"date":"2024-05-27T12:09:13","date_gmt":"2024-05-27T12:09:13","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/teriyaki-style-brussels-sprouts\/"},"modified":"2024-07-30T06:31:47","modified_gmt":"2024-07-30T06:31:47","slug":"teriyaki-style-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/teriyaki-style-brussels-sprouts\/","title":{"rendered":"\u82bd\u30ad\u30e3\u30d9\u30c4\u306e\u7167\u308a\u713c\u304d\u30b9\u30bf\u30a4\u30eb"},"content":{"rendered":"

Many Thanksgiving tables aren\u2019t complete without roasted brussels sprouts flanking the turkey. Here, the cooking prep is straightforward: Throw oiled sprouts (halved if large, whole if small) into a hot oven until they get nice and caramelized. High-heat roasting is key for crispy brussels sprouts with frizzly edges and zero boiled-cabbage flavor. After the sprouts come out of the oven, they get a fast toss in a sweet soy glaze to finish. Top with bright threads of julienned lemon zest and enjoy with your T-Day bird, or as a side for an easy weeknight meal.<\/p>\n

\n

Ingredients<\/h2>\n

6\u20138 servings<\/p>\n

\n

2<\/p>\n

lb. brussels sprouts, trimmed, halved<\/div>\n

\u00bd<\/p>\n

cup extra-virgin olive oil<\/div>\n

1<\/p>\n

tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/div>\n
Freshly ground pepper<\/div>\n

3<\/p>\n

garlic cloves, smashed<\/div>\n

\u00bc<\/p>\n

cup soy sauce<\/div>\n

3<\/p>\n

Tbsp. (packed) dark brown sugar<\/div>\n

2<\/p>\n

tsp. cornstarch<\/div>\n

1<\/p>\n

Tbsp. unsalted butter<\/div>\n

1<\/p>\n

Tbsp. apple cider vinegar<\/div>\n

1<\/p>\n

lemon, zest removed in wide strips, strips thinly sliced<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Place a rack in middle of oven; preheat to 425\u00b0. Toss 2 lb. brussels sprouts, trimmed, halved<\/strong>, and \u00bd cup extra-virgin olive oil<\/strong> in a large bowl; sprinkle with 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong> and season with freshly ground pepper<\/strong>. Spread out brussels sprouts in a single layer on a large rimmed baking sheet and roast, tossing halfway through, until deeply browned and tender, 30\u201340 minutes.<\/p>\n

    Step 2<\/h4>\n

    Meanwhile, bring 3 garlic cloves, smashed<\/strong>, \u00bc cup soy sauce<\/strong>, 3 Tbsp. (packed) dark brown sugar<\/strong>, and \u00bc cup water to a simmer in a small saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, until sugar is dissolved and small bubbles form around the edges of pan, about 2 minutes. Reduce heat to medium-low and cook, stirring often, until sauce is slightly thickened, about 5 minutes.<\/p>\n

    Step 3<\/h4>\n

    Whisk 2 tsp. cornstarch<\/strong> and 1 Tbsp. water in a small bowl, then slowly whisk slurry into sauce. Cook, stirring, until sauce thickens further (spoon should leave a trail when dragged through), about 1 minute. Add 1 Tbsp. unsalted butter<\/strong> and stir until incorporated and sauce is syrupy. Remove from heat and stir in 1 Tbsp. apple cider vinegar<\/strong>; fish out garlic and discard.<\/p>\n

    Step 4<\/h4>\n

    Transfer brussels sprouts to a clean large bowl. Drizzle \u00bc cup sauce over and toss to coat. Transfer to a platter and top with 1 lemon, zest removed in wide strips, strips thinly sliced<\/strong>. Serve remaining sauce alongside.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Many Thanksgiving tables aren\u2019t complete without roasted brussels sprouts flanking the turkey. Here, the cooking prep is straightforward: Throw oiled sprouts (halved if large, whole if small) into a hot oven until they get nice and caramelized. High-heat roasting is key for crispy brussels sprouts with frizzly edges and zero boiled-cabbage flavor. After the sprouts […]<\/p>\n","protected":false},"author":2,"featured_media":1251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1250"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1250\/revisions"}],"predecessor-version":[{"id":5166,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1250\/revisions\/5166"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1251"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}