Soy Glazed Brussels Sprouts

Yesterday was father's day, and as any loving daughter would, I decided to treat my dad to all his homemade favorites for dinner: grilled NY strip steaks, squash casserole, and banana pudding. Because it was his day, I didn't lighten up these recipes one bit. Instead, I supplemented his favorites with one of my own - soy glazed brussels sprouts. 

These little cabbagy balls of goodness can be prepared so many ways, but two weeks ago I was treated to the best ones I have ever had. The crispy Brussels sprouts at Benjy's on Washington are out of this world. They are salty and crispy and savory...everything you'd want in a roasted vegetable (these are so good they must be fried, but mine are baked). 

In an attempt to recreate the incredibleness of Benjy's Brussels, I created these: 

Step one: Cut the bottoms of the Brussels and cut them in half. This will cause some of the outer leaves to shed. Save these little leaves. Spread them on a cookie sheet, spray with cooking spray, and sprinkle with salt and pepper. Bake for 5-7 minutes.  

VOILA: chips!

Step two: Place the pieces into a large ziplock bag. Add a light drizzle of olive oil, a few shakes of soy sauce, a tablespoon of minced garlic, and a hearty shake of black pepper. Let these hang out for at least an hour before roasting. 

Step three: Place into a shallow baking dish. Bake on 400 degrees for 15 minutes. Give them a good shake, and bake them 15 more minutes. If you prefer them even crispier, turn on the broiler and watch closely, but let them roast about 3 more minutes. Cooking them for 30 minutes ensure that the outsides are nice and crispy, but they are cooked through and soft in the center. 

These were nowhere near as good as Benjy's, but they were the best Brussels sprouts I have ever made! Even my meat and potatoes Daddy loved them! To all the dads out there, happy father's day, and to everyone else, enjoy!

xo,

Erica