Roasted Brussels Sprouts and Kale with Soy Sauce and Sesame

Vegetables do not have to be boring, and I personally love when they are roasted and crisped to perfection, adding a boost of healthy and delicious nutrition to any meal. Waiting for the right crispiness just takes a little bit of patience but this recipes makes enjoying something like cruciferous vegetables so easy. I use brussels sprouts and Lacinato kale since I love the textures and I think they go really well with the bold mixtures of soy sauce and spices that bring your meal to a whole new level. This dish is versatile and pairs well with rice, tofu, chicken, or basically any protein you have on hand. For added spice, sprinkling red pepper or gochugaru can add more flavor and a little flavor twist for your veggies. Give this new version of roasted brussels sprouts and kale a try!

Notes and Tips for Perfect Roasted Vegetables:

• If your oven has a convect function, this is the perfect time to use it! It creates extra crispy vegetables without having to use extra oil.

• The great thing about the marinade in this recipe is that it can be used with many different vegetables. Use it to stir-fry broccoli, mushrooms, or onions. Even give it a try with my Flank Steak Recipe!

• These vegetables taste really yummy topped with gochugaru. This is a Korean red chili powder that adds and enhances the flavor. I highly recommend trying it on your dishes! You can find gochugaru in most grocery stores or your local Asian grocery store.

• This recipe is completed in two stages since brussels sprouts take longer to reach crispy perfection. Using the same pan, the kale is added onto the same pan that the brussels sprouts are cooking on. In that way, this is a one pan dish!

• The vinegar in this recipe is rice vinegar. It is light in flavor and really brightens the dish. If you do not have this, substitute in lime juice. It matches the lightness of rice vinegar and tastes great with soy.

Why You Will Love This Recipe:

• If you are like me, and want to eat more vegetables then you will love this recipe! Combining two vegetables, kale and brussels sprouts, you will find getting your vegetables in super easy with this recipe. Soy roasted brussels sprouts and kale is flavor and delicious. You will love how it pairs with just about anything, tastes great heated up, and is super healthy!

What Kind Of Kale is Best For Roasting:

• Lacinato, or Tuscan kale, has a little chewier texture than regular green kale or dinosaur kale. I prefer this as the edges will get crispy without overcooking. I have made this recipe with regular green kale and it still turned out great, I just recommend watching to make sure it does not get burnt!

• Purple kale has a strong flavor and though you can use it, I still think the Lacinato kale will turn out better!

Ingredients For Soy Roasted Brussels Sprouts and Kale:

How To Make Soy Roasted Brussels Sprouts with Kale

1. Prepare the Brussels Sprouts

2. Preheat the oven to 375 F. If using convect 350 F, as convection settings will cook food faster.

3. Wash and chop your brussels into quarters. If you leave the brussels in half, I find that they do not take on the crispy texture that I love so much. If you like a chewier bite, leave your brussels in halves.

4. In a bowl, combine the brussels marinade and whisk slightly.

5. Pour over your brussels sprouts and mix well so that they are coated well.

6. Place your brussels sprouts onto a cookie sheet. I use foil on my cookie sheets since it makes the clean up process super easy.

7. Put into the oven.

8. Prepare the Kale

9. While the brussels sprouts are cooking, prepare your kale.

10. Wash and trim 1 bunch of Tuscan Kale. Cut the kale into large bite-size pieces.

11. In a mixing bowl, add the kale and all the kale marinade ingredients. Massage the kale well so that it is well coated and begins to soften. It should have a well dressed, glossy texture. This will take 2-3 minutes.

12. After 10-15 minutes it will be time to check and stir the brussels sprouts. The kale will be ready to add when the sprouts are beginning to brown and crispy. If you like very crispy vegetables, I recommend letting them go a bit longer, about an extra 5-8 minutes before adding your kale.

13. When ready to roast the kale, remove the brussels from the oven and add the kale to the baking sheet. Mix well so that the kale is incorporated into the brussels sprouts.

14. Return to the oven and bake an additional 15 minutes or until the vegetables reach desired crispiness.

15. Remove from the oven and top with additional sesame seeds and gochugaru, enjoy!