Roasted Brussels Sprouts with Plum Sauce

Roasted Brussels Sprouts with Plum Sauce - Learn how to use dried plums and curry powder to make an extra rich plum sauce. | omnivorescookbook.comThe Brussels sprouts are roasted in the oven until crispy and served with a sweet and sour plum sauce. Learn how to use dried plums and curry powder to make an extra rich plum sauce.

Brussels sprouts are in that genre veggies that you either love or hate. And if you hate them, it’s probably because they weren’t cooked right.

I introduced my favorite way to cook Brussels sprouts in a previous post – you roast them until the surface turns crispy and the inside is tender. They are tasty in the same way potato chips are: you don’t want to stop eating once you’ve started.

It’s one of my favorites side dishes. Whenever we have steak night at home, I always grab a bag of Brussels sprouts and serve them with the steak.

Roasted Brussels Sprouts with Plum Sauce - Learn how to use dried plums and curry powder to make an extra rich plum sauce. | omnivorescookbook.com

Just a few days ago, I discovered another great way to serve crispy Brussels sprouts. We were dining at Tatsu-Ya and ordered their dish “Sweet & Sour Yodas”. It consists of deep fried Brussels sprouts served and a sweet-sour plum sauce that contains apricot vinegar and curry spices. Unlike the usual Chinese plum sauce, which is cooked with fresh plums, this one used dried plums and a vinegar base to create a condensed and pungent sweet and sour sauce. It tasted GREAT. In fact, it tasted so perfect that I stole the idea to make this copycat recipe the next day.

Roasted Brussels Sprouts with Plum Sauce - Learn how to use dried plums and curry powder to make an extra rich plum sauce. | omnivorescookbook.com

The thing I like the most, is that they used a small amount of curry powder in the plum flavored sauce to add a depth of flavor. If they hadn’t told me, I probably wouldn’t have noticed it at all. It blended in so naturally with the fruity flavor and created a hint of savoriness. To mimic the flavor, I used one of my favorite curry powders – mild Madras. It is not very pungent and tastes slightly sweet. I added a dash of it into the sauce as the hidden flavor. It worked like magic.

I cooked this recipe twice last week. We served it as a main dish for lunch one day, with a bi tof leftover rice and veggies. The other time, I served it as a side with a slice of prime rib. The Brussels sprouts and plum sauce worked out great in both cases.

Next time you’re looking for a side or appetizer, try out this Asian style roasted Brussels sprouts. The flavor works well in both Oriental and Western meals.

Roasted Brussels Sprouts with Plum Sauce - Learn how to use dried plums and curry powder to make an extra rich plum sauce. | omnivorescookbook.com

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4.5 from 4 reviews
Roasted Brussels Sprouts with Plum Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Side
Cuisine: Chinese Fusion
Serves: 2
Ingredients
Brussels Sprouts
  • 1 pound (450 grams) Brussels sprouts
  • 2 tablespoons olive oil (or vegetable oil)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
Plum sauce
  • 1 tablespoon olive oil (or vegetable oil)
  • 2 cloves garlic, grated
  • 2 tablespoons finely minced shallot
  • 4 seeded dried plums (prunes), chopped (yields about 2 tablespoons)
  • 1/8 teaspoon curry powder (I used mild madras curry powder)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon soy sauce or tamari for gluten-free
  • 1 tablespoon sugar
Instructions
  1. Preheat oven to 400 degrees F (200 C).
  2. Remove tough ends of Brussels sprouts and halve them. Try to keep them evenly sized; quarter very large ones if necessary.
  3. Place Brussels sprouts onto a baking tray. Add vegetable oil, salt, and pepper. Toss to mix well. Bake on the middle rack of oven for 15 minutes. Toss again and flip to bake the other side, 10 to 15 minutes, until crispy and cooked through.
  4. While baking Brussels sprouts, prep and cook the sauce. Heat olive oil in a small saucepan over medium heat. Add garlic and shallot. Stir and cook until the herbs start to sizzle. Add dried plums and stir a few times. Turn to medium low heat. Add curry powder. Cook until the ingredients are evenly coated with curry, 1 minute. Add balsamic vinegar, soy sauce, and sugar. Continue cooking until bringing to a boil. Let cook for another minute or two, until the sauce thickens.
  5. Right before serving, place Brussels sprouts in a bowl and add the plum sauce. Gently toss a few times and serve immediately as an appetizer or side dish.

The nutrition facts are calculated based on 1 of the 2 servings generated by this recipe.

Roasted Brussels Sprouts with Plum Sauce Nutrition Facts | omnivorescookbook.com

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Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

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6 thoughts on “Roasted Brussels Sprouts with Plum Sauce

  1. Keith

    My one comment on this was that I couldn’t reduce the prunes down. It just ended up being a mushy mess in my pot. Should I have diced the prunes smaller instead of just chopping them?

    Reply
    1. Maggie Post author

      Hi Keith, I think you can dice the prunes to smaller pieces. Sorry I wasn’t very specific in my recipe. I won’t cook them until turning to a mush, but still a bit crunchy. Cutting them to smaller pieces will help.

      Reply
  2. Justini

    When I first went to Ramen Tatsuya in ATX I was taken aback by how delightfully delicious these yodas were! I am overjoyed that you have managed to unlock this magical recipe and I will be sure to cook this within the next few days!! Thanks again!!!

    Reply
    1. Maggie Post author

      Me too, love those in Tatsuya (and of course their ramen)! TO create the restaurant version, you need to deep fry the brussels sprouts. I found it too troublesome, so I baked them in the oven. Either way they will turn out very delicious 🙂
      Happy cooking and let me know how the dish turns out!

      Reply
      1. Justini

        I followed your recipe and roasted the fresh brussels sprouts in the oven! They came out absolutely perfect! So perfect, that my boyfriend requested that I make them again! Ha! Thank you so much for sharing this fantastic recipe.

        Reply

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