Soy Sauce Glazed Brussels Sprouts and Roasted Brussels Sprouts Winter Squash

Brussels Sprouts Stalk

Brussel Sprouts can conjure up bad memories of mushy, bitter vegetables. Once I learned how to roast brussel sprouts, however, brussel sprouts actually became one of my favorite vegetables.  Roasting brussel sprouts brings out the sweetness in this vegetable, and watching the cooking time prevents overcooking so there’s no “mushy” factor.

Brussel sprouts are cruciferous vegetables, one of the most potent anti cancer vegetables.  Brussel sprouts contain a number of different phytochemicals that help the body get rid of toxic chemicals and carcinogenic compounds, stop the growth of cancer cells and break down estrogen, which is important in hormone-dependent cancers such as breast and prostate cancer.

Here are two brussel sprout recipes that I make for my family:

Soy Glazed Brussel Sprouts

Soy Glazed Brussels Sprouts

Printable Recipe
6 cups brussel sprouts, shredded
1 cup onion, thinly sliced
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon balsamic vinegar

Preheat oven to 450 degrees.

To prepare brussel sprouts, cut off stems and remove any outer leaves that have brown spots. Cut brussel sprouts into thin slices (I tried using my food processor to shred them, but they came out too fine).

Shredded Brussels Sprouts

Toss brussel sprouts, onion, soy sauce and sesame oil together in a large bowl. Spread in a single layer on a baking sheet lined with parchment paper. 

To ensure even cooking, lay brussel sprouts on baking sheet in a single layer.

Bake 15 minutes, or until tender. Remove from oven and sprinkle balsamic vinegar on top. Toss and serve.

Roasted Brussel Sprouts with Winter Squash

Printable Recipe
3 cups calabaza squash, peeled, and cut into pieces the same size or smaller than brussel sprouts
3 cups brussel sprouts, trimmed
2 tablespoons extra virgin oive oil
3-4 sprigs fresh thyme, leaves stripped off
1/2-1 teaspoon curry powder, depending on how spicy your curry powder is
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar

Preheat oven to 450 degrees.

Toss winter squash, brussel sprouts, olive oil, thyme leaves, curry powder, salt and pepper.  Spread in a single layer on a baking sheet lined with parchment paper.  Bake 30-40 minutes, until brussel sprouts are just tender.  Cooking time will depend on the size of the brussel sprouts.  (I check for tenderness at 30 minutes, and cook longer as needed.)

Remove from oven and sprinkle balsamic vinegar on top.  Serve.

More Roasted Brussel Sprout Recipes:White on Rice’s Roasted Brussel Sprouts with Sirachi and Mint
Oven Love’s Roasted Brussel Sprouts with Lemon and Garlic
C’est La Vegan’s Roasted Brussel Sprouts

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