“Caramelized Brussels Sprouts with Umami flavored sauce” is a side dish that can be had with salads or with any main course items. Brussels sprouts give a nice, caramelized taste and a sweet n nutty flavor when grilled or roasted in an oven. When roasted with a coating of oil, the layers of brussels sprouts open up and develop a crispy texture. It is the burnt taste of these layers that makes eating roasted brussels sprouts a lot of fun.
My recipe enhances the original flavor of roasted brussels sprouts to a different level by combining it with roasted fresh sweet corn and a brown sauce reduction that adds a rich umami flavor. The “roasted brussels sprouts and corn” are best served with a garnish of toasted sesame seeds on a bed of greens. The brown sauce reduction involves mixing soy sauce, brown sugar, red pepper flakes or hot sauce, salt, and vinegar and slowly heating it until the mixture starts to boil. Continue boiling on low heat until the water evaporates, and the mixture is reduced to a thick syrup-like consistency.
This dish can be prepared with very little advanced preparation and is ideal for parties where you need a nice complement to the main course dishes like pasta, burgers, or any Asian or Mediterranean dishes. You can also vary the toppings like chopped roasted peanuts, almonds, or cashews.
Brussels sprouts are leafy vegetables that look like mini cabbages. They have a bitter taste and somewhat overpowering smell when eaten raw. But when roasted well, brussels sprouts develop a mellow caramelization and sweet taste. The most common method of preparing Brussels sprouts for cooking begins with cutting the buds off the stalk. Any surplus stem is cut away, and any loose surface leaves are peeled and discarded. Once cut and cleaned, the buds are typically cooked by stir-frying or grilling, or roasting.
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Caramelized Brussels Sprouts with Umami flavored sauce
Caramelized Brussels sprouts with roasted sweet corn and brown sauce reduction is a perfect side dish for any meal. A mélange of flavors burst with every bite that will leave you wanting for more.
Step -1 : Roasting the Brussels sprouts
- Clean the brussels sprouts in cold water
- Remove the stem and cut each brussels sprouts bud into half (or quarter them, if they are especially large)
- Toss with 1 TBSP of olive oil. Season with salt and pepper, and scatter them onto a rimmed baking sheet.
- Make sure that the buds are not overlapping as each bud needs enough direct heat to get caramelized.
- Roast at 450 degrees. Toss after 15 minutes when the outer leaves have begun to turn dark brown.
- Roast for another 8-10 minutes until the buds are almost charred, and the innermost part of the sprout is just tender
- It may take about 25 minutes to get the desired level of an earthy taste.
Step-2 : Roasting the Sweet corn (stove top or oven)
- If using frozen corn, thaw the corn before roasting
- If using a frying pan, heat 1 TBSP of oil. Add the corn and keep stirring until the corn starts to turn brown. Keep the heat at a high level as we want to get a crispy texture without getting the corn over-cooked.
- If using a conventional oven, roast the corn in a rimmed baking sheet at 450 deg F for about 20 minutes or until the corn starts to turn brown.
- Remove from heat and season with salt and pepper.
Step-3 : Brown sauce reduction
- Mix the soy sauce, brown sugar, salt, hot sauce or crushed red pepper and vinegar in a bowl
- Heat a medium-size frying pan and add the soy sauce mixture.
- Keep stirring the mixture on medium heat, until the mixture starts to boil.
- Continue boiling on low heat until the mixture thickens into a syrup-like consistency.
Step-4 : Bringing it all together
- Take a large serving bowl and mix the roasted brussels sprouts and corn
- Add the brown sauce reduction and stir well until the sauce coats all the brussels sprouts and corn
- Taste the brussels sprouts and add salt or hot sauce to suit your palate.
- In a separate salad bowl, Prepare a simple salad with mixed greens, olive oil, black pepper, lemon juice, and salt
- Serve the Brussels sprouts and corn on a bed of salad and garnish with toasted sesame seeds or your favorite toppings like roasted pumpkin / sunflower seeds, roasted sliced almonds / cashews / peanuts.