Umami Brussels Sprouts

Judi's sriracha brussels dish is yummy. Last night we joined Judi at True Food Kitchen, and couldn't get over their incredible brussels with umami sauce. We also loved their roasted cauliflower with tahini dressing too - I now link to that from my roasted cauliflower dish - another to try!


1.5 pounds brussels sprouts, halved
2 garlic cloves, chopped
1/3 cup umami sauce (see below)
2 T extra-virgin olive oil
2 T fresh squeezed lemon
1/2 tsp grated lemon zest
1/4 tsp salt
1/4 tsp freshly ground black pepper

* Buy umami paste or spice at TJs, or use Dr. Weil's umami recipe:
2 T apple cider vinegar
2 T tamari (low sodium)
1/2 C nutritional yeast
1/2 C olive oil
1/4 cup water
3 cloves garlic, mashed


If making umami sauce: add everything to food processor and mix.

Trim the base away from the brussels sprouts and discard. Cut the sprouts in half.

If sauteing (what True Foods does): Add oil to skillet and heat over high heat. Add garlic and brussels. Saute for 1 minute. Add 1/4 C water, cover, and cook for 2 min. Stir in umami sauce, lemon, and lemon zest, salt, and pepper. Continue cooking and tossing for about 7 minutes.

If roasting: Preheat the oven to 400°F.  Add the brussels to a gallon ziplock back. Add other ingredients and shake until fully coated. Spread the brussels sprouts on a baking sheet. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes.

Serve immediately.

Popular posts from this blog

Blood Orange Chocolate Olive Oil Cake

Almond Butter Chocolate Chip Oatmeal Cups

Zucchini Mushroom Quiche with Red Pepper Relish