Soy-Ginger Sauteed Brussels Sprouts

Soy-Ginger Sauteed Brussels Sprouts
Author: Chef JR Jacobson
Photograph: Xuan Huang

Tender sprouts tossed in a savory soy-ginger sauce, it's a delicious veggie to complement an Asian-inspired meal.


Per serving: 260.85 calories, 8.96g protein, 15.29g fat, 27.43g carb, 5.31g dietary fiber, 2.45g saturated fat, 12.35g total sugar, 0.0g added sugar
Significant source for: Magnesium, Copper, Fluoride, Manganese, Vitamin C, Thiamin, Vitamin B-6, Vitamin K (phylloquinone), Folate.


4 Servings

1  pound Brussels sprouts, trimmed and halved

2  tablespoons olive oil

2  tablespoons minced garlic

2  tablespoons grated fresh ginger

1/2  teaspoon salt

1  teaspoon ground black pepper

1/2  cup cashews, chopped

1/4  cup reduced-sodium soy sauce

2  tablespoons honey


step 1.

In a large mixing bowl, combine Brussels sprouts, olive oil, salt, black pepper, garlic and ginger. Mix thoroughly, set aside.

step 2.

Heat a large skillet over medium-high heat. Add Brussels sprout mixture to hot skillet, cook, stirring occasionally until Brussels are fragrant and lightly charred about 5 minutes.

step 3.

Reduce heat to medium, add soy sauce, honey and cashews. Toss well to combine, cook, until evenly glazed 2 to 3 minutes. Serve immediately.