Soy Sauce Brussels Sprouts with Panko and Cashew Topping

2017-12-11
  • Yield : 6 to 8 servings
  • Prep Time : 5m
  • Cook Time : 30m
  • Ready In : 35m
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Ingredients

  • 2 pounds Brussels sprouts
  • 4 tablespoons soy sauce
  • 4 tablespoons tahini
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Juice from half a lemon
  • 1 clove garlic, minced
  • 1/2 cup panko breadcrumbs
  • 1/2 cup crushed raw cashews

Method

Step 1

Preheat the oven to 400 degrees F. 

Step 2

Slice the Brussels sprouts lengthwise in 1/4-inch-thick pieces. Place them in a 12-inch round or 9-by-13-inch casserole dish. In a small bowl, whisk together the soy sauce, tahini, white wine vinegar, honey, oil, lemon juice and garlic. Pour the soy sauce mixture over the Brussels sprouts, tossing to coat. 

Step 3

Combine the panko and crushed cashews in a small bowl, then scatter over the Brussels sprouts. Bake until the Brussels sprouts are tender and the crumb topping is a deep, golden brown, about 30 minutes.

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