Thanksgiving is just around the corner and Brussels sprouts abound at the grocery store and in my produce delivery box. I’ve tried blanching them, stir frying them, and roasting them - hands down, roasting is the best method. It’s also incredibly easy and low-maintenance. This recipe below is a simple mix of olive oil, salt, togarashi (more on this below), mirin, and soy sauce. This recipe is a great mix of salty, spice, sweet and goes with anything. It’s not the traditional recipe but I’m a big fan of this flavor combination for other vegetables and chicken, so I gave it go with Brussels sprouts.

Togarashi is a Japanese chili spice mix, things like dried orange peel, little bits of dried seaweed, sesame seeds, and more. You can find it online very easily or at any specialty Asian grocery store. On the blog, I’ve used it on roasted cauliflower and my salmon - I pretty much put it on everything these days! You can swap my seasonings with anything you want; keep it simple with salt and fresh cracked pepper or mix it up with whatever spices you have in your kitchen, like garam masala, chili flakes, dried herbs, or whatever else you’re in the mood for!

Ingredients

• 4 cups Brussels sprouts, cut in half

• 2 tbsp olive oil

• 1 tsp mirin

• 1 tsp + few sprinkle nanami togarashi

• 1 tbsp low sodium soy sauce

• salt to taste

Method

Preheat the oven to 400 degrees.

Toss all of the ingredients together and lay face down on a cookie sheet. Place in the oven and cook for 35-40 minutes, depending on the size of the Brussels sprouts.

Plate with a little extra sprinkle of nanami togarashi.