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–+ servings
brussel sprout leaves roasted in pottery bowl
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Roasted Brussels Sprout Leaves

Course Appetizer, Side Dish
Cuisine Asian
Keyword pickled ginger, roasted brussels sprouts
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Debbie Truman

Equipment

  • cooking sheet
  • Chefs Knife

Ingredients

  • 1 pound brussels sprouts 10 - 12 large
  • 1 Tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 2 tablespoon Tonkatsu Sauce (see Recipe in Notes) Bull Dog brand if purchasing
  • 2 tablespoon pickled ginger juliened
  • 1 1/2 tablespoon pickled red onion chopped
  • 1 tablespoon Kewpie mayo
  • 1 teaspoon chili crisp, dried no-oil

Instructions

  • Preheat over to 400 degrees.
  • Prepare Brussels Sprouts, washed and dried, and then cut the bottom stem off. Separate all the leaves and put in large mixing bowl.
  • Drizzle the extra virgin olive oil and add the salt to the brussels sprout leaves and massage EVOO and salt onto all leaves.
  • On a cooking sheet with parchment paper, add leaves so they are spread out in a single layer and roast on the middle rack in the oven. Roast for about 8 - 10 minutes, and halfway through, stir the leaves and make sure they are spread out again.
  • Dress the leaves immediately after roasting, mix in the Tokatsu sauce, and add to the serving dish. Top with julienned pickled ginger and chopped pickled red onion, drizzle across all with the Japanese mayo, sprinkle with the dried chili crunch. Serve as a side or an appetizer.