Choux de Bruxelles glacés soja et miel

I was poking around in SuperU when I spotted the Brussels sprouts. There was a big bin full of them and they were about the prettiest sprouts I'd ever seen. I had to buy some (at 2.60 euros per kilogram, or about $1.50/lb.). I figured they'd be good with the capon I was planning to cook the next day.

But how would I cook and season them, since I was glazing the capon with honey, soy sauce, ginger, garlic and sriracha? I vaguely remembered that I had once seen recipes on the web for Asian-flavored, stir-fried Brussels sprouts, so I did some googling.

What I came up with was two recipes for roasted Brussels sprouts tossed in a soy-honey marinade. And it turned out to be pretty much the same marinade/basting sauce I was using on the capon. Here's one recipe: Kung Pao Brussels Sprouts. And here's the other one: Crispy Asian Brussels Sprouts. There's the result on the right.

Since I had the capon in the oven for more than three hours the next morning, I really couldn't roast the sprouts in there at the same time. So I decided to steam them first. Then, when the capon came out of the oven to rest before being carved up, I could turn up the oven temperature and then roast the already cooked sprouts in there. It wouldn't take long. I didn't need to trim the sprouts at all before steaming them. Then I just cut the steamed sprouts in half and arranged them cut-side-down on a baking sheet.

Finally, I could toss the hot steamed and roasted sprouts in as much of the honey-soy sauce as I wanted. And they were good. They were slightly browned, but not burned or even really crispy. They had good flavor, a nice texture, and a sweet-and-salty (sucré-salé) glaze, just as the capon did. And I could spoon on more sauce at the table if that seemed like a good idea.