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Asian Roasted Brussel Sprouts With Panko Cashew Crumble

    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