Brussel sprouts make the perfect side dish to any vegan, vegetarian or keto meal. Plus they're so easy to make and contain a ton of fiber as well as Vitamin K and A!
Ingredients:
Directions:
1. Toss the Brussels sprouts in the olive oil, salt and pepper. Bake in the oven for 20 minutes at 425°F.
2. Combine the soy sauce, honey, garlic, apple cider vinegar and OKAZU in a bowl to create a sauce.
3. Once the Brussels sprouts are done, remove them from the oven and coat them in the sauce. Return them to the oven for another 5 minutes.
4. Once a glaze has developed, remove from the oven and enjoy!
In this recipe:
Use for spicier Brussels sprouts:
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Do you know about kinpira-gobo? We used to make it for our orinigiri (Japanese rice ball) when we had a store front on Dupont street in Toronto. Kinpira is usually made with burdock roots and carrots.
Since I am in Japan, I sent OKAZU to my Japanese friends to see how they use it.
This recipe is from one of my friends who make kinpira with beets instead of burdock roots and carrots. It's super easy and delicious, so I wanted to share it with you!