Our 6 year old loves to eat her vegetables. Asparagus, corn, carrots, broccoli, cauliflower, bell peppers, potatoes, onions, leeks, cabbage, spinach, daikon radish– you name it, she’ll eat it. Actually, she will eat just about anything her daddy cooks because it tastes good! Her favorite, which she actually REQUESTS are Brussels Sprouts. I HATED Brussels Sprouts as a kid, but then again, I had never had Matt’s Brussels Sprouts. He studied different versions he found at some of our favorite restaurants and came up with a simple, yet delicious recipe.
Here is what you need:
- Brussels Sprouts
- Rice Vinegar
- Soy Sauce
- Mirin (Sweet Japanese cooking wine–Matt’s “secret” ingredient for making vegetables taste amazing)
To start, rinse Brussels Sprouts under running water and shake (if in bag like shown above) or pat dry. Cut off the stems and SCORE the bottom (basically cutting an X in the bottom to allow the flavors to be better absorbed), shown below:
As you are cutting, some of the leaves will fall off– KEEP THESE and add to a mixing bowl with the sprouts. These leaves will crisp up in the oven and are the best part! You can even tear off a few extra to have more of these “chips.”
Once you have the sprouts trimmed, scored, and in a mixing bowl, add 1/4cup soy sauce, 1TB rice vinegar, and 2TB mirin. (Notice our little “helper” in the background.)
*Optional* Add 1/4tsp brown sugar if you would like a little extra sweetness.
Toss Brussels Sprouts to coat completely. You can cook right away, or let them soak for a few minutes to absorb more flavor.
After you have tossed the sprouts in the marinade, spread on a baking sheet covered in non-stick foil (or lightly coated with cooking spray).
Bake at 350 for 20 minutes until crisp. You will smell them when they are done! Enjoy!!