Grammy's Kitchen · Roasted Brussels Sprouts · Roasted Brussels Sprouts and Crispy Baked To
One of 50 roasted brussels sprouts recipes we measured
from cookieandkate.com
It ranks #5 of 50 for flavour depth among the roasted brussels sprouts recipes we compared. 255 cooks on cookieandkate.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 5% |
| salt | 0% | 0% |
| aromatics | 1% | 0% |
| sweetener | 9% | 0% |
| acid | 4% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 231 g | 1 1/4 cup brown rice, preferably short grain |
| 680 g | 1 1/2 pounds Brussels sprouts |
| 20 g | 1 1/2 tablespoons extra-virgin olive oil |
| Fine grain sea salt | |
| 425 g | 1 block (15 ounces) organic extra-firm tofu |
| 14 g | 1 tablespoon extra-virgin olive oil |
| 16 g | 1 tablespoon reduced-sodium tamari* or soy sauce |
| 8 g | 1 tablespoon arrowroot starch or cornstarch |
| 64 g | 1/4 cup reduced-sodium tamari* or soy sauce |
| 64 g | 3 tablespoons honey or maple syrup |
| 30 g | 2 tablespoons rice vinegar |
| 9 g | 2 teaspoons toasted sesame oil |
| 6 g | 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it) |
| 27 g | 2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well) |
| Big handful fresh cilantro leaves, torn by hand |
Method: 9 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is tasty, but the directions are incredibly confusing and too detailed. Suggestion: group the steps: 1. make the rice (add 1.25 c. brown rice to 2.75 c. boiling water, reduce flame) 2. prep the 15 oz. tofu (squeeze out water, cut in 3rds then 5ths” — a cook, 3.0★