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
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
Preheat oven to 425°F (220°C).
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.
Lay the Brussels sprouts in a large casserole dish or baking dish and toss with the mixture until well coated.
Bake for 15-20 minutes, turning twice throughout cooking, until tender and caramelized.
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.
Transfer the Brussels sprouts to a bowl or platter and top with the panko cashew crumble. Garnish with cilantro and additional cashews, if desired.