Get ready for the best brussels sprouts of you life. Yes, brussels sprouts.
“Brussels Sprouts=Tiny green balls of death” according to my dad. But I guarantee if my dad tried these Copycat Uchi’s Crispy Brussels Sprouts, he would be singing a different tune. They are absolutely delicious! Crispy, salty, sweet, with a little zip all in one bite.
A little about Uchi, straight from their website:
The award-winning Uchi, which translated from Japanese means “house,” was first opened in Austin, Texas by James Beard Award winner Chef Tyson Cole. Since then, Cole’s signature non-traditional take on Japanese cuisine has been warmly received by visitors from across the country and around the globe.
One of the few American sushi masters, James Beard Award-winning Chef and Owner Tyson Cole is a passionate student of the Japanese tradition. Having trained for more than 10 years in Tokyo, New York, and Austin under two different sushi masters, he continues his path of study and experimentation each day at the restaurants in the Hai Hospitality family. Employing classical cooking techniques with a Pacific Rim perspective, Cole marries global ingredients with traditional Japanese flavors, resulting in inspired combinations of flavor, texture, color, technique, and style.
Now…on to the Copycat Uchi’s Crispy Brussel Sprouts…
One of the most popular items on the menu are the crispy brussel sprouts. They are charred, crispy, gooey, tangy, and sweet. It is the perfect little bite and will have your tastebuds singing.
After our first visit to Uchi Denver, my husband and I fell in love with it. It has quickly become our favorite restaurant in Denver! While everything on their menu is delicious, these brussel sprouts are perfection.
Once Covid hit and we couldn’t have crispy brussel sprouts the way they make them at Uchi, we decided to find the copycat version. Boy are we glad we found it, thanks to The Baker Mama and Orange Magazine! Now you can enjoy these delicious brussels sprouts at home, anytime.
- 1 pound fresh brussels sprouts
- 3 tablespoons vegetable oil (or other high-heat oil such as grapeseed)
- 3 tablespoons soy sauce (you can also use fish sauce here if you want something with a bit more flavor)
- 2 tablespoons maple syrup
- 2 tablespoons fresh squeezed lemon juice (about half a large lemon)
- 1 garlic clove, minced
- 1 tablespoon Sriracha sauce
- Pinch of black pepper
- Kosher salt
- Preheat oven to 400°F and set a rack on the very top.
- Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
- Soak the cut brussels for a minute in water to clean them.
- Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
- Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
- Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
- Place in the oven on the top rack for about 45-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred.
- During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
- Remove brussels from the oven once all brussels are crispy and slightly charred.
- Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!
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