Soy-Glazed Brussel Sprouts
These quick and easy, soy-glazed brussel sprouts are stir fried with shallots and walnuts in a sweet and tangy sauce.
Oven vs Stove-top
I love eating roasted brussel sprouts, but always disliked the long prep and cook time. Most brussel sprout recipes require oven use. You typically have to preheat the oven for about 15 minutes and then roast the brussel sprouts for another 40 minutes. This soy-glazed brussel sprouts recipe, however, is quick and all cooked on the stove-top.
I was inspired by Chef Stephanie Izard’s recipe and her simple way of browning and crisping the brussel sprouts in a pan with some oil. You still get the charred flavor that you would get if you were to roast them in the oven. You should definitely check out her other recipes or, even better, her restaurants in Chicago and LA. Her unique style incorporates textures and flavors from different cuisines that together work cohesively and beautifully. Fusion cuisine is tricky and hard to accomplish, but Chef Izard always does it right.
Asian Fusion Glaze
While brussel sprouts are delicious too when seasoned with just some salt and pepper, I decided to go a little extra by adding a sweet and tangy glaze. I use red wine vinegar because of its fruity notes and pronounced acidity that brighten the flavors of this dish. The sweetness from the coconut sugar rounds out the sharp vinegar, and the gochugaru adds a kick of spice.
The sliced shallots in the recipe add crunch and also soak up some of the glaze. They almost taste like pickled onions. This dish also gets additional texture and bite from the the chopped walnuts. The walnuts add a toasty, nutty flavor that balances out the tangy brussel sprouts and shallots.
Thanksgiving Side Dish
These soy-glazed brussel sprouts are something I’ll definitely be cooking often this fall and for Thanksgiving dinner. You too can surprise guests with this upgrade from the usual roasted brussel sprouts we’ve all already tasted before!
Hope you enjoy!
MISE EN PLACE
If you make this Soy-Glazed Brussel Sprouts I would love to hear your thoughts. Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!
Soy-Glazed Brussel Sprouts
- 2 cups brussel sprouts, trimmed and halved (about 7 oz)
- ¼ cup walnuts, chopped
- ¼ cup shallots, sliced
- 2 tbsp coconut sugar
- 3 tbsp red wine vinegar
- 1 tsp gochugaru
- 1 ½ tsp soy sauce
- olive oil
- Mix together the glaze ingredients in a small bowl.
- Heat a large skillet over medium heat and add the olive oil.
- Add the brussel sprouts, cut-side face down.
- Let them cook for about 2 minutes or until it gets crispy and browned.
- Brown the other sides of the brussel sprouts and let them cook for about 6 minutes or until fork tender.
- Move the brussel sprouts to one side of the pan.
- Add the shallots and walnuts on the other side of the pan and saute them for about 1 minute.
- Turn the brussel sprouts cut-side face down. (This will allow the brussel sprouts to soak up the sauce and be rich in flavor)
- Lower the heat and stir in the glaze sauce. (Try to keep your face away from the pan as the vinegary sauce will steam a bit at first)
- Let it cook for another minute or two, stirring occasionally. Serve immediately.