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Asian Roasted Brussel Sprouts With Panko Cashew Crumble

Servings: 4

    These roasted brussel sprouts are not only an easy weeknight family favourite, but they will also impress your friends as an elegant side dish!

    Instructions:

    Brussel Sprouts:

      1. Preheat oven to 425 F.
      2. In a small bowl, mix together the oil, soy sauce, lemon juice, brown sugar and the Simply Asia 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 12-15 minutes, turning once or twice throughout, until tender and caramelized. Season with salt and pepper, to taste.

    Crumble:

      1. Heat the oil in a small non-stick skillet over medium heat, then add in the garlic, panko, cashews and Simply Asia Sweet and Smoky Hibachi Seasoning. Stir until the mixture turns a light brown colour and crisps up. Season with a pinch each of salt and pepper, to taste and set aside.

    Assembly:

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

Ingredients:

Brussel Sprouts:

  1. 5 cups (about 24 oz.) Brussels Sprouts, halved
  2. 2 tsp. extra virgin olive oil
  3. 1 TBSP. reduced sodium soy sauce
  4. 1 1/2 TBSP. lemon juice
  5. 1 1/2 TBSP. brown sugar, packed
  6. 1 1/2 tsp. Simply Asia Sweet and Smoky Hibachi Seasoning
  7. Salt and pepper, to taste

Crumble:

  1. 2 tsp. extra virgin olive oil
  2. 1 garlic clove, finely minced
  3. 3 TBSP. panko breadcrumbs
  4. 3 TBSP. cashews, finely chopped
  5. 1/4 tsp. Simply Asia Sweet and Smoky Hibachi Seasoning
  6. Salt and pepper, to taste

Garnish:

  1. Cilantro, for serving
  2. Additional Cashews, for serving