Tamari-Roasted Brussels Sprouts 10.000

Goran Kosanovic for The Washington Post; food styling by Amanda Soto/The Washington Post

Nov 20, 2013

Tamari, a mild variety of soy sauce that contains less wheat than other varieties (and sometimes none at all), gives Brussels sprouts a sharp tang, while toasted sesame oil adds a hint of smokiness. Roasting adds caramelization.

Make Ahead: The oil-tamari mixture can be refrigerated for up to 2 weeks.


Servings:
10 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-12

Ingredients
  • 1/4 cup olive oil
  • 1/4 cup tamari (see headnote)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon southeast asian fish sauce (optional)
  • 3 pounds Brussels sprouts, trimmed and quartered

Directions

Preheat the oven to 500 degrees. Have one or two large rimmed baking sheets at hand.

Whisk together the oil, tamari, sesame oil and fish sauce, if using, in a small bowl.

Spread the Brussels sprouts on the baking sheet(s); keep them to one layer, with room for air circulation in between the sprouts. Drizzle the tamari mixture over them and toss to coat. Roast, shaking the pan every 5 minutes or so, until the vegetables are crisp and browned, about 20 minutes.

Serve warm or at room temperature.

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Recipe Source

From Food editor Joe Yonan, author of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, 2013).

Tested by Amy Kim.

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