Soy Sauce Brussels Sprouts with Panko and Cashew Topping

Name: Soy Sauce Brussels Sprouts with Panko and Cashew Topping
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Ingredients: 2 pounds Brussels sprouts; 4 tablespoons soy sauce; 4 tablespoons tahini; 2 tablespoons white wine vinegar; 1 tablespoon honey; 1 tablespoon olive oil; Juice from half a lemon; 1 clove garlic, minced; 1/2 cup panko breadcrumbs; 1/2 cup crushed raw cashews

Recipe courtesy of Grace Choi

Watch how to make this recipe.

Soy Sauce Brussels Sprouts with Panko and Cashew Topping

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

246

Total Fat

13

Saturated Fat

2

Carbohydrates

27

Dietary Fiber

7

Sugar

7

Protein

10

Cholesterol

0

Sodium

644

Total: 35 min
Prep: 5 min
Cook: 30 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

246

Total Fat

13

Saturated Fat

2

Carbohydrates

27

Dietary Fiber

7

Sugar

7

Protein

10

Cholesterol

0

Sodium

644

Total: 35 min
Prep: 5 min
Cook: 30 min

Ingredients

2 pounds Brussels sprouts

4 tablespoons soy sauce

4 tablespoons tahini

2 tablespoons white wine vinegar

1 tablespoon honey

1 tablespoon olive oil

Juice from half a lemon

1 clove garlic, minced

1/2 cup panko breadcrumbs

1/2 cup crushed raw cashews

Directions

Preheat the oven to 400 degrees F.
Slice the Brussels sprouts lengthwise in 1/4-inch-thick pieces. Place them in a 12-inch round or 9-by-13-inch casserole dish. In a small bowl, whisk together the soy sauce, tahini, white wine vinegar, honey, oil, lemon juice and garlic. Pour the soy sauce mixture over the Brussels sprouts, tossing to coat.
Combine the panko and crushed cashews in a small bowl, then scatter over the Brussels sprouts. Bake until the Brussels sprouts are tender and the crumb topping is a deep, golden brown, about 30 minutes.