Roasted Brussels sprouts often grace starter menus at many restaurants, but Roasted Brussels Sprout Leaves take this classic appetizer to a whole new level. This Asian-inspired vegetarian dish is sure to impress with its refreshing sweet and sour tang, thanks to the addition of pickled ginger. It’s a surprise ingredient that packs a punch!
Why this Recipe Works
Vegetables as an appetizer is oh-so yummy! Roasted brussels sprouts has a sweetness from the roasting that is the taste of no other vegetable app. The texture of the crisp leaves and the buttery softness of the pickled ingredients are so satisfying the palate.
Most of the prep work is with the brussels sprout leaves. The additional ingredients will be your new pantry and refrigerator staples. Beyond the veggie prep, this comes together quickly and your dinner guests will want to be invited back for more.
Ingredients for Roasted Brussels Sprouts
Check the recipe card for the full list of ingredients and amounts.
Substitution and Expert Tips
Substituting the homemade Tonkatsu sauce pre-made is another option, the flavor of the appetizer will still be tasty if you use, Bull Dog Tonkatsu sauce.
The Brussels spourts can be substituted with half roasted and fresh kale. It has all the great flavors and can be served as a salad as well.
How to Make Roasted Brussels Sprouts Leaves
Step by Step on how this easy recipe comes together
Start my gather all your ingredients. With most of these items in your pantry and refrigerator staples, this recipe’s prep is mostly in separating the leaves from the vegetable.
Prepare the Tonkatsu sauce. You will want to set it aside for at least 30 minutes before using it. This rest time will incorporate the flavors, including the umami yum.
Add ketchup, soy, Worcestershire, oyster sauce, and brown sugar and blend until all sugar is dissolved. Set aside to rest for at least 30 minutes.
Prepare your dish. Cut the bottom stem off the brussels sprouts, separate all the leaves, and put them in a large mixing bowl.
Drizzle the leaves with extra virgin olive oil and salt and gently massage the olive oil and salt into the leaves.
Place in a single layer on the cooking sheet and roast in the middle rack for about 8 – 10 minutes, shaking the cooking sheet halfway through to mix slightly.
Mix the roasted leaves and the Tonkatsu sauce together until all the leaves are coated. Add to your serving dish and complete the dressing of your appetizer or side dish.
Top with pickled ginger, pickled red onion, drizzled with Kewpie mayo and sprinkled with dried chili crisp. Serve immediately.
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