Subj : St. Florian 10
To   : All
From : Dave Drum
Date : Mon May 03 2021 13:56:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Florian's Teriyaki Brussels Sprouts
 Categories: Vegetables, Sauces, Chilies, Rice
      Yield: 3 Servings
 
      1 lb Brussels Sprouts, trimmed,
           - halved *

MMMMM---------------------------SAUCE--------------------------------
      4 tb Tamari
      2 tb Vegetable broth
      2 tb Rice vinegar
      2 ts Mirin
      1 tb Minced garlic
      1 tb Minced ginger
      2 tb Organic maple syrup
      1 ts Tahini
    1/2 ts Molasses
    1/4 ts Red pepper flakes
      1 ts Cornstarch or arrowroot
           - powder

MMMMM----------------------------BOWL---------------------------------
           Steamed brown rice
           Carrots, julienne slices
           Red bell pepper slices
           Cucumber slices
           Radish slices
           Greens (kale, baby spinach,
           - etc )
 
  Set the oven @ 400+|F/205+|C.
  
  Line a large 14" x 20" baking sheet with parchment
  paper, set aside.
  
  Trim the Brussels Sprouts of any hard pieces, then cut
  them in half (quarter any really large ones) and place
  the cut-side down on the parchment paper. Spread them
  out so they have some room to breathe/roast. Bake/roast
  for 13 minutes.
  
  In the meantime, make the Teriyaki sauce by placing all
  the Sauce Ingredients into a small stockpot, whisk well,
  heat until boiling, then immediately lower the
  temperature. Whisk until thickened.
  
  After 13 minutes, remove the Brussels Sprouts from the
  oven, then place them into a large bowl and pour half of
  the Teriyaki Sauce over them. Gently mix the Brussels
  Sprouts with the sauce until they are well coated, them
  dump them back onto the parchment covered baking sheet,
  spread them out a bit, and place them back into the oven
  for 3 to 7 minutes (largely dependent upon how tender
  you like your Brussels Sprouts) to caramelize.
  
  After 3 minutes, remove them from the oven. Create a bed
  of steamed rice, then place the roasted Brussels Sprouts
  over them. Place some fresh carrots, red bell pepper
  slices, sliced cucumbers, radish slices, and kale (or
  other greens), then drizzle some of the remaining
  Teriyaki sauce over the Brussels Sprouts, rice, and
  fresh veggies.
  
  * TRIMMING THE BRUSSELS SPROUTS: Buy fresh Brussels
  Sprouts, then trim off any tough ends and slice them in
  half. Quarter the really large ones to create uniform
  sizes.
  
  RECIPE FROM: https://monkeyandmekitchenadventures.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Old is when you're told to slow down by your doctor, not the police.
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