Recipe courtesy of Grace Choi
Print
Total:
35 min
Active:
5 min
Yield:
6 to 8 servings
Level:
Easy

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.

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