Soba with Roasted Brussels Sprouts, Mushrooms, and Maple–Soy Sauce Caramel

Directions

The original version of this dish appeared in my newsletter, To Vegetables, With Love, a few years ago. It was created as a holiday centerpiece, as there is no celebration table without Brussels sprouts. Here, five-spice powder lends a heady perfume to roasted Brussels sprouts and mushrooms; they are then tumbled through nutty soba noodles and smothered in a luscious maple syrup and soy sauce caramel. Soy sauce is a magical addition to caramel, adding a welcome deep savoriness. The hint of spice also tempers the sweetness. This caramel feels ceremonial and elegant. Don’t let the word “caramel” scare you off. I am not usually a caramel person either, but this version made with maple syrup is easier to control and reduces the risk of burning the sauce.

1. Preheat the oven to 425°F (220°C).

2. Place the Brussels sprouts and mushrooms onto a baking sheet. Scatter the five-spice powder on top and drizzle with 2 to 3 tablespoons olive oil. Season with salt and a big pinch of black pepper. Toss to combine. Roast until the sprouts and mushrooms are golden and tender, 25 to 30 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook until al dente according to the packet directions. Drain and refresh the noodles under cold water.

4. Make the caramel: In a medium saucepan, heat the maple syrup over medium heat until it comes to a boil and bubbles aggressively, 2 to 3 minutes. Immediately and carefully whisk in the butter. When the butter has melted, whisk in the soy sauce, coconut cream, and chili flakes. Whisk constantly until the caramel sauce is bubbling and thick enough to coat a spoon, 2 to 3 minutes. Pour into a bowl and let cool. It will thicken further as it cools.

5. Place the noodles onto a large serving platter and top with the Brussels sprouts and mushrooms. Drizzle the caramel on top (it’s a potent sauce, so use less if you like). Scatter sesame seeds and a few cilantro leaves over everything. Serve at room temperature.

From Linger: Salads, Sweets and Stories to Savor © 2025 by Hetty Lui McKinnon. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.