Garlic Brussels Sprouts with Lemon Shoyu Glaze
- Asako
- Apr 25, 2020
- 1 min read
Updated: Apr 26
The bright, aromatic zest of yuzu, a beloved Japanese citrus, often inspires my kitchen creations. While yuzu can sometimes be harder to find, this recipe captures a similar vibrant and tangy essence using readily available lemon. Paired with savory shoyu and tender Brussels sprouts, this dish offers a delightful balance of flavors that will transform your perception of this humble vegetable.

Ingredients:
<Serves: 4>
20-25 Brussels sprouts, halved or quartered
1 tsp garlic, chopped
3 tbsp olive oil
1 cup water
1/2 cup chopped green scallions
2 tbsp lemon shoyu (see recipe below)
Lemon Shoyu
1 tbsp shoyu
2 tsp lemon juice
3/4 tsp mirin (or alternative sweetener)
Instructions: 1. Sauté the garlic and Brussels sprouts in olive oil over medium-high heat, seasoning them with a pinch of salt and pepper.

2. Cook until the sprouts are browned, then add water. Cover with a lid and cook for 20 minutes.

3. Incorporate the chopped green scallions and lemon shoyu. Cover with a lid and cook for 1 minute. Serve while hot.


Posted on April 23th, 2020
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