High Fibre Vegan Crispy Asian Oven Roasted Brussel Sprouts Recipe Info
We’ve jotted down some key bits of important information about the Caavakushi high fibre vegan crispy Asian oven roasted brussel sprouts recipe, that we think you need to know before we get started.
Serves: 4 side servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: Approximately 35 minutes
Nutritional Information (estimated value per serving):
– Calories: 180 – 210 kcal
– Carbohydrates: 20 – 25g
– Protein: 8 – 10g
– Fat: 8 – 10g
– Fiber: 7 – 9g
High Fibre Vegan Crispy Asian Oven Roasted Brussel Sprouts Ingredients
Crispy Brussel Sprouts:
– 500g of brussels sprouts (halved or quartered if very large)
– 2 tbsp of high-heat oil (Canola, Rapeseed, or Avocado oil)
– 1/2 a tsp of fine sea salt
– 2 tbsp of chickpea flour (besan) which is key for achieving that high-fiber, crispy coating
– 1 tbsp of cornstarch/potato starch
Vegan Asian Glaze & Drizzle:
– 3 tbsp of low sodium soy sauce (essential savoury base)
– 2 tbsp of maple syrup or agave (for necessary sweetness & caramelization)
– 1 tbsp of rice vinegar (adds a crucial tang)
– 1 tbsp of freshly grated or very finely minced ginger
– 1 tsp of vegan Chinese five spice powder (brings a unique aromatic element)
– 1/2 a tsp of chili flakes/vegan sriracha (optional, for heat)
– 1 tbsp of toasted black sesame seeds (for garnish and fibre)
– 1 tsp of toasted sesame oil (added after cooking for maximum aroma)
High Fibre Vegan Crispy Asian Oven Roasted Brussel Sprouts Cooking Instructions
1. Halve all the Brussels sprouts. In a large bowl, toss the halved sprouts with the 2 tbsp of high-heat oil and the 1/2 tsp of salt.
2. In a small bowl, whisk together the chickpea flour and the cornstarch. Sprinkle this dry mix over the oiled brussels sprouts and toss vigorously until every sprout is lightly coated with the flour mixture. This is the secret to the unique, crispy, high-fiber texture.
3. Preheat your oven to 220C or 425F. Spread the brussel sprouts in a single layer on a large, parchment-lined baking sheet. Ensure they are cut-side down for maximum caramelization.
4. Roast for 15-20 minutes. The brussel sprouts are done when the edges and cut-sides are deeply browned and crispy.
5. While the sprouts are roasting, whisk together all the glaze ingredients (soy sauce, maple syrup, rice vinegar, ginger, five spice powder, and chili flakes/vegan sriracha) in a small bowl.
6. Once the sprouts are crispy, immediately transfer them to a clean, large bowl. Pour the prepared glaze mixture over the hot sprouts.
7. Toss well to ensure all the sprouts are coated in the sticky, aromatic glaze. Immediately plate the sprouts. Drizzle with the 1 tsp of toasted sesame oil (this maximizes the aroma) and garnish generously with the toasted black sesame seeds. Serve immediately while hot and crispy.
High Fibre & Protein Content
This recipe is exceptionally high in fiber, derived from the Brussels sprouts themselves (a cruciferous vegetable powerhouse) and the use of chickpea flour in the coating. The protein content is also notably high for a side dish, thanks to the chickpea flour and soy sauce.
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