When it comes to roasting vegetables, I've learned through trial and error that, in order to achieve optimal flavor, you need both sweet and savory elements. Having experimented with everything from maple syrup to soy sauce, I was delighted to come across The Saucey Sauce line of products. Based on a Vietnamese family's recipes for various sauces and marinades, each bottle of 'Sauce truly captures that highly coveted, "je ne sais quoi" umami flavor.
For this particular recipe, I chose to roast my 'sprouts with The Saucey Sauce's Brown Sugar Ginger Glaze, as it perfectly encapsulates sweet, savory and, because of the fact that 'fish sauce' is in the ingredients lineup, salty and rich, too!
Makes two servings
- 2 cups halved fresh/raw Brussels sprouts
- 1/4 cup of The Saucey Sauce's Brown Sugar Ginger Glaze
- 1 tablespoon of olive oil
- Salt and pepper, to taste
- 1/4 cup reduced-sodium soy sauce
Preheat oven to 400 degrees F.
Combine first three ingredients and toss.
Season with salt and pepper, to taste, and toss again.
Lightly coat a 13x9" glass baking pan with non-stick cooking spray, and pour Brussels sprouts in to the pan. Take care to evenly disperse the sprouts for uniform roasting.
Roast for 20 minutes, uncovered.
Remove from oven. De-glaze pan with soy sauce and, using a spatula, move sprouts around the liquid to absorb. Evenly distribute sprouts and return to the oven.
Continue to roast for another 20 minutes, uncovered.
Transfer from pan to a serving plate/bowl. Serve immediately or allow to cool to room temperature and refrigerate.
*Note: I find that these 'sprouts taste even better after 24-hours; this "holding period," if you will, allows for the flavor profile to continue to build and expand.
Lindsay, Beverly Hills Bites