Dana Slatkin

Crispy Brussels Sprouts with Scallions, Almonds and Balsamic-Soy Glaze

Photo credit: Jessie Spartano

Welcome back! I hope you all took a little time off over the holidays to enjoy family and friends. You deserved it. And though I missed you, dear Readers, I know we both needed a break.

You see, the holidays can totally overwhelm me. Sometimes I find the din unbearable. This time I decided to take action. Around Christmas time, I stopped reading food blogs, deleted a good part of my Inbox, and turned off my phone for a week.

It was bliss. I got a chance to recharge, without being constantly bombarded with exhortations and distractions. But I missed writing and teaching and especially cooking. When a friend asked me to sleuth out her favorite salad at a local Japanese restaurant, I was on the job in an egg-timer minute.

This recipe can be a side dish, a light lunch, or a maddening taunt, because you can’t get enough of these super crispy, sweet and sour little sprouts. The good news is that, though the restaurant version is clearly deep-fried, you can get the same crunchy ecstasy with a hot oven and a little prep time to separate the leaves (it took me just 10 minutes to get through the pound).

If you’re currently in diet rehab after a little too much holiday indulgence, be assured there is nothing unchaste about this recipe. Use my favorite oil for high-heat roasting (heart-healthy, skin-friendly, and luscious) and remove the leaves as they brown up. Then toss them with a simple glaze and you’ve got a dish worth getting back into the kitchen for.

Happy 2014, everyone. Here’s to a healthy, delicious ride!

Are you hooked on Brussels sprouts like the Farmgirl? Here are some other ways to enjoy them:

Roasted Brussels Sprout Chips with Truffle and Lime

Brussels Sprouts Two Ways: Chips and Roasted with Date-Anchovy Glaze

Miso Maple Brussels Sprouts

Congratulations to John Brindisi of Manhattan, New York and Debbie Harwood of Cornelia, North Carolina for winning my December Giveaway! They will be enjoying personalized copies of Alice Waters’ The Art of Simple Food (volumes I and II) and Dana Goodyear’s Anything That Moves. My January Giveaway will be posted soon!

Time to spruce up your cookware? Need to add some flair to your table? The Farmgirl Shop is now online! Come on in and take a look…

Disclaimer: This post may contain a totally benign affiliate link, earnestly and expressly intended to help dear readers make informed consumer choices while supporting unsponsored, free-of-charge and delicious content.

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Comments

  1. Lizthechef says:

    I always roast my sprouts but now I plan to add your luscious balsamic-soy glaze…Taking time off is something we all need to do – glad you enjoyed your break.

  2. kara fox says:

    yum!!!

  3. tori says:

    can’t wait to try these. I’ve fried Brussels sprouts leaves before and it’s a huge hassle, so the oven sounds great as do all the other flavors. Happy New Year and I agree on the holidays — they can be so overwhelming.

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