Asian-Caramelized-Brussels-Sprouts-with-Panko-Cashew-Crumble
image

Asian Caramelized Brussels Sprouts with Panko Cashew Crumble

Roasty brussels sprouts pair perfectly with the smoky-sweetness of Simply Asia Sweet and Smoky Hibachi Seasoning.  Serve alongside an Asian-inspired main such as teriyaki salmon!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Makes: 5 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 5 cups (about 24 oz) Brussels sprouts, trimmed and outer leaves removed, halved
  • 4 tsp (20 mL) extra virgin olive oil, divided
  • 1 tbsp (15 mL) reduced sodium soy sauce
  • 1 1/2 tbsp (22 mL) lemon juice
  • 1 1/2 tbsp (22 mL) packed brown sugar
  • 1 3/4 tsp (9 mL) Simply Asia Sweet and Smoky Hibachi Seasoning, divided
  • 1/4 tsp (1 mL) Club House Prepared Minced Garlic
  • 3 tbsp (45 mL) panko bread crumbs
  • 3 tbsp (45 mL) finely chopped cashews
  • Club House Sea Salt Grinder and Club House Black Peppercorn Grinder, to taste
  • Cilantro and additional cashews, to garnish

Instructions

  1. Preheat oven to 425°F (220°C).

  2. In a small bowl, mix together 2 tsp (10 mL) oil, soy sauce, lemon juice, brown sugar and 1 ½ tsp (7 mL) Sweet and Smoky Hibachi Seasoning.

  3. Lay the Brussels sprouts in a large casserole dish or baking dish and toss with the mixture until well coated.

    Lay the Brussels sprouts in a large casserole dish or baking dish and toss with the mixture until well coated.

  4. Bake for 15-20 minutes, turning twice throughout cooking, until tender and caramelized.

    Bake for 15-20 minutes, turning twice throughout cooking, until tender and caramelized.

  5. Meanwhile, heat the remaining 2 tsp (10 mL) oil in a small nonstick skillet over medium heat. Add the garlic, panko, cashews and remaining ¼ tsp (1 mL) Sweet and Smoky Hibachi Seasoning. Stir until the mixture turns a light brown colour and crisps up. Season with a pinch of salt and pepper and set aside.

    Meanwhile, heat the remaining 2 tsp (10 mL) oil in a small nonstick skillet over medium heat. Add the garlic, panko, cashews and remaining ¼ tsp (1 mL) Sweet and Smoky Hibachi Seasoning. Stir until the mixture turns a light brown colour and crisps up. Season with a pinch of salt and pepper and set aside.

  6. Transfer the Brussels sprouts to a bowl or platter and top with the panko cashew crumble. Garnish with cilantro and additional cashews, if desired.

    Transfer the Brussels sprouts to a bowl or platter and top with the panko cashew crumble. Garnish with cilantro and additional cashews, if desired.

Tags:

Need a little inspiration? We’re ready with a few suggestions.