Roasted Brussels Sprouts with Ginger and Scallions

published Oct 31, 2019
Snapshot Cooking
Roasted Brussels Sprouts with Ginger and Scallions

Pieces of scallion and finely grated fresh ginger are tossed with Brussels sprouts, olive oil, salt, pepper, and soy sauce for an umami-packed side dish.

Serves4

Prep10 minutes

Cook25 minutes to 30 minutes

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Credit: Ghazalle Badiozamani; Food Styling: Pearl Jones

There’s something about the garlicky notes of scallions and the spicy freshness of ginger that makes them great friends — which is why often times you’ll see the two in a sauce with little more than oil and soy sauce.

These Brussels sprouts are inspired by this delicious pairing. Pieces of scallion and finely grated fresh ginger are tossed with halved Brussels sprouts, olive oil, kosher salt, freshly ground black pepper, and soy sauce (or tamari). As the vegetables roast, the scallions and ginger sweeten and the soy sauce brings a hit of salt and umami. Preheating the sheet pan before adding the ingredients also ensures the Brussels sprouts get extra crispy.

Ginger and scallions — so much greater than the sum of their parts. 

Credit: Ghazalle Badiozamani; Food Styling: Pearl Jones

Roasted Brussels Sprouts with Ginger and Scallions

Pieces of scallion and finely grated fresh ginger are tossed with Brussels sprouts, olive oil, salt, pepper, and soy sauce for an umami-packed side dish.

Prep time 10 minutes

Cook time 25 minutes to 30 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    Brussels sprouts

  • 10

    medium scallions

  • 2 teaspoons

    grated peeled ginger

  • 3 tablespoons

    olive oil

  • 1 teaspoon

    low-sodium soy sauce or tamari, plus more as needed

  • 1/2 teaspoon

    kosher salt

  • Freshly ground black pepper

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a baking sheet in the oven while it heats. Meanwhile, trim and halve 1 pound Brussels sprouts. Trim 10 scallions and cut into 1/2-inch pieces. Peel and mince until you have 2 teaspoons ginger.

  2. Place the Brussels sprouts and scallions on the hot baking sheet. Season with the ginger, 3 tablespoons olive oil, 1 teaspoon low-sodium soy sauce or tamari, 1/2 kosher teaspoon salt, and a generous grind of black pepper, and toss to combine. Arrange the Brussels sprouts in a single layer cut-side down.

  3. Roast for 15 minutes. Flip the Brussels sprouts and continue roasting until crispy and tender, 10 to 15 minutes more. Taste and season with more soy sauce as needed.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.