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All Bitterness Aside: Roasted Sesame & Brown Sugar Brussels Sprouts

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Brussels Sprouts. Yuck.

Half of you are reading this and shaking your heads in disgust, right? You are the converted. You have tasted and fallen in love with Brussels Sprouts and your goal in life is to get every man, woman, and child on board with your miniature cabbage obsession. You are food jerks.

Meanwhile, the other of you are cool and I like you because you’re nodding in agreement at how yuck Brussels Sprouts are. Thanks for all of your support on this dark and disturbing topic.¹  

Backstory-

B-Sprouts and I were in the middle of it for a long time. Like, epic battle status. I was all, “I’m a vegetarian and I will eat anything that grows from the earth” and “all vegetables are magic”. How irritating THAT must have been. But behind closed doors I loathed B-Sprouts. How dare a vegetable be so gross even when it’s been bathed in butter? 

There was a lot of guilt around this whole situation, but I had tried IT ALL. Boiling, sauteing, stir-frying, and soaking in various liquids didn’t hide the bitter core of the baby vegetable. I gave up. I could get my Vitamin C, Vitamin K and Folate elsewhere.² 

AND THEN THEY WERE ON SALE!

So being a blogger on a budget, I did some deep thinking about bitterness and gave them one final try. 

I think I nailed it. 

Roasted Brussels Sprouts w Sesame Brown Sugar

Here’s why they don’t suck:

  1. When a bitter vibe has been encountered in a b-sprout, one must attack it with both savory and sweet in a major way. Same idea my grandma had when she used to tell me to use salt instead of sugar to cut bitter coffee. 
  2. Steaming these cabbage buds first allows them to soak up more of the marinade and cuts down on roasting time a.k.a burning time. 
  3. Asian flavors make everything better, including potatoes. 

The Recipe: Sesame & Brown Sugar

Brussels Sprouts

1/2 lb Brussels Sprouts, halved                  1 tbsp Sesame Oil

 1 Purple Onion, diced                                  2 tbsp Soy Sauce (or Liquid Aminos)

1 large Red Skin Potato, diced                    1 tbsp Apple Cider Vinegar 

1/2 tbs Garlic Puree                                      1 tbsp Truvia Brown Sugar Blend

1/2 Lemon (squeezed)

Preheat oven to 420° and prepare a baking sheet with foil and non-stick spray.

Add Sprouts, Potato, and Onion to a steamer (stove top or microwave) and cook for approx 2-5 minutes. Over steaming might result in a mushy end product. 

In a large bowl, mix marinade ingredients until combined. Add steamed vegetable mixture and toss to coat. Spread on baking sheet, sprinkle with lemon juice, and roast for about 15 minutes or until golden brown. 

Now go eat your vegetables.

♥ Liz

¹ I’m only (half) joking. I am now reformed and enjoy the company of a sprout or two.

² Yes, they are healthy. Hooray. 

Reader Interactions

Comments

    • Liz

      Thanks, Bry! I don’t know about a fun week but I’m definitely making more brussels sprouts for dinner 🙂 🙂 Thanks for stopping by!

      Reply

  2. Blondeofcarbs

    I’ve started a new bookmark folder for autumn recipes (as I am greedy) and this looks amazing I can’t wait to make this, I actually love brussels sprouts so yeah I am weird haha but I never buy them so only really have them at christmas which is insane! xxx

    Reply

    • Liz

      They do have a hint of sweetness along with the salty soy sauce! 🙂 I’m glad you are a brussels sprout lover! I wish I would have started sooner! 🙂

      Reply

  8. Emily

    I’ve always thought I didn’t like brussels sprouts but I don’t think I’ve ever actually even tried one!! Will have to give this a go, looks way more appealing than your average brussels sprout 🙂

    Reply

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