Caramelized Brussels Sprouts with Umami flavored sauce

Cooking Method , ,
Cuisine , ,
Difficulty Intermediate
Prep Time: 30 min Cook Time: 30 min Total Time: 1 hr
Servings 4

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.

  • 40 Brussels sprouts buds (about 1 inch in diameter)
  • 2 cups Sweet corn
  • 3 tablespoons Soy sauce
  • 2 teaspoons Brown sugar
  • 1 teaspoon Vinegar
  • 1/2 teaspoon Salt
  • 2 teaspoons Hot sauce (Or 1 tsp crushed red pepper)
  • 1/4 teaspoon Crushed black pepper
  • 2 tablespoons Cooking oil (Olive oil preferred)
  • 2 teaspoons Toasted white sesame seeds
  • 2 cups Mixed greens Salad (drizzled with Olive oil, salt, lemon juice and black pepper)
  1. Step -1 : Roasting the Brussels sprouts
    1. Clean the brussels sprouts in cold water
    2. Remove the stem and cut each brussels sprouts bud into half (or quarter them, if they are especially large)
    3. Toss with 1 TBSP of olive oil. Season with salt and pepper, and scatter them onto a rimmed baking sheet.
    4. Make sure that the buds are not overlapping as each bud needs enough direct heat to get caramelized.
    5. Roast at 450 degrees. Toss after 15 minutes when the outer leaves have begun to turn dark brown.
    6. Roast for another 8-10 minutes until the buds are almost charred, and the innermost part of the sprout is just tender
    7. It may take about 25  minutes to get the desired level of an earthy taste.
  2. Step-2 : Roasting the Sweet corn (stove top or oven)
    1. If using frozen corn, thaw the corn before roasting
    2. 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.
    3. 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.
    4. Remove from heat and season with salt and pepper.
  3. Step-3 : Brown sauce reduction
    1. Mix the soy sauce, brown sugar, salt, hot sauce or crushed red pepper and vinegar in a bowl
    2. Heat a medium-size frying pan and add the soy sauce mixture.
    3. Keep stirring the mixture on medium heat, until the mixture starts to boil.
    4. Continue boiling on low heat until the mixture thickens into a  syrup-like consistency.
  4. Step-4 : Bringing it all together
    1. Take a large serving bowl and mix the roasted brussels sprouts and corn
    2. Add the brown sauce reduction and stir well until the sauce coats all the brussels sprouts and corn
    3. Taste the brussels sprouts and add salt or hot sauce to suit your palate.
    4. In a separate salad bowl, Prepare a simple salad with mixed greens, olive oil, black pepper, lemon juice, and salt
    5. 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.
Keywords: Vegan, Vegetarian, Brussels Sprouts, Umami, Caramelized, spicy,
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.