Get the Recipe: Asian Brussels Sprouts
These Asian Brussels sprouts are crispy, sweet and a little spicy! They are easy to make and great as a side dish or appetizer.
Ingredients
- 1 pound Brussels sprouts, washed and trimmed
- 1 tbsp coconut aminos, or soy sauce
- 1 tbsp sriracha sauce
- 2 tbsp olive oil, or avocado oil
- 1 tsp minced garlic
- 1 tsp ground pepper
Instructions
- First, preheat oven to 400 degrees Fahrenheit.
- Wash Brussels sprouts and trim stems. Pat dry.
- In a large bowl, combine all ingredients. Toss until Brussels sprouts are fully coated.
- Arrange in one even layer on pan. Do not overcrowd Brussels sprouts.
- Roast for 30 minutes.
- Finally, remove from oven and serve.
Notes
- Feel free to cut some larger Brussels sprouts in half if desired. I like having a mix of whole and halved Brussels.
- For a sweeter recipe, add in 1 tablespoon honey or maple syrup.
- I do not add salt to this recipe because coconut aminos has plenty of salty flavor.
- Coconut aminos is the soy free and gluten free version of soy sauce. If needed, soy sauce can be used.
- Roast until Brussels are fork tender, but crispy on the outside.
- Store in the fridge for up to 4 days.
Calories: 117kcal, Carbohydrates: 12g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 199mg, Potassium: 456mg, Fiber: 4g, Sugar: 3g, Vitamin A: 863IU, Vitamin C: 99mg, Calcium: 52mg, Iron: 2mg