Brussels Sprouts with Takumi Caramelized Shallots
Serves
4
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
About
This easy side dish is pure comfort — crispy, golden Brussels sprouts with caramelized shallots, all tossed in Kikkoman® Teriyaki Takumi, Original. It’s the kind of recipe that makes people say, “Wait… I actually love Brussels sprouts now.” The shallots cook down until sweet and jammy, pairing beautifully with the crispy sprouts. Serve it with anything from roasted chicken to grilled tofu — it’s the answer to “what goes well with Brussels sprouts” every time. Tips & Tricks- To make your Brussels sprouts crispy, use a cast iron skillet and don’t stir too often.
- You can caramelize the shallots in advance — they’ll keep well in the fridge for a few days.
- Try this with a splash of balsamic vinegar or a sprinkle of feta for extra flavor.
Ingredients
For Caramelized Shallots
1 tablespoon unsalted butter
4 medium shallots, peeled and sliced
1 tablespoon Kikkoman® Teriyaki Takumi, Original
For Brussels Sprouts
2 tablespoons unsalted butter
1 pound Brussels sprouts, halved/ends trimmed
2 tablespoons Kikkoman® Teriyaki Takumi, Original
¼ teaspoon black pepper
Directions
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add shallots and cook until deep brown, about 12-15 minutes, stirring regularly. Stir in 1 tablespoon Takumi sauce and cook 1 minute longer. Transfer to a small bowl.
- Melt 2 tablespoons of butter in skillet over medium heat. Add Brussels sprouts and cook for 7-8 minutes, until tender and lightly browned. Stir in Takumi sauce and continue to cook for 1 minute longer. Season with black pepper.
- Serve Brussels sprouts warm topped with caramelized shallots.
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