As you can probably tell, I’m trying to blog more regularly.
Now that I have a job doing exactly what I love to do, it’s really really difficult to manage any more than one or two freelance projects (and honestly, I’d rather just keep it down to my one favorite client). It’s not that I don’t enjoy freelance, but a creative by day can only be so creative by night.
This recipe, albeit my own, was not entirely created on my own. It was inspired by a dish at a great restaurant in Baltimore, whose name I do not remember. But it does remind me of one of the many fun weekends I’ve spent there.
Most people would probably use this dish as a side to a nice main, like miso roasted salmon or a grilled tofu salad.
I just put this on a plate (or a tart dish) and eat it as a meal. Simplicity is a virtue.
Roasted Teriyaki Brussels Sprouts
1 pound fresh Brussels sprouts, halved
4 cloves garlic, coarsley chopped
3 tablespoons ginger simple syrup (recipe here)
1 cup low sodium soy sauce
1 teaspoon sesame oil
4 teaspoons rice wine vinegar
1/4 cup brown sugar
1 teaspoon lemon juice
1 clove garlic, minced
pinch of red pepper flakes
black pepper to taste
Preheat your oven to 400 degrees.
Slice the bottom root-ends off your sprouts, and then slice them in half. Coarsely chop your garlic, and combine in a large mixing bowl.
In a small saucepan and medium heat, bring to a light boil the ginger syrup, soy sauce, sesame oil, and vinegar. Reduce the heat to low, and whisk in the brown sugar, and lemon juice until dissolved. Add the minced garlic, red pepper flakes, and black pepper. Stirring, reduce to the consistency desired, and remove from heat. I prefer my teriyaki on the more watery side than the syrupy side to make it easier to distribute flavor, but that’s just my preference.
Toss the Brussels sprouts in as much sauce as you think necessary – I actually dumped the entire thing in the mixing bowl, and spooned the sprouts directly onto a baking sheet. Store the remaining teriyaki in a jar, and refrigerate.
Roast your sprouts on an upper rack in the oven for 35 to 45 minutes.