Description
Glazed Asian Brussel Sprouts are a sweet, salty, rich, and sticky 30 minute side dish! Naturally vegan, paleo, and gluten free.
Ingredients
Scale
- 2 lbs brussel sprouts, halved
- 3 tablespoons avocado oil
- 1/4 cup water
- 4 tablespoons coconut aminos
- 2 tablespoons maple syrup OR honey
- 1 1/2 tablespoons liquid aminos or tamari
- 1-2 tablespoons sriracha, to taste
- 1 tablespoon mirin
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 teaspoon corn starch
Instructions
- Preheat the oven to 450 degrees. Toss the brussel sprouts and oil on a sheet pan until they are coated. Arrange the sprouts cut side down in a single layer. Bake for 18-20 minutes or until the sprouts are golden and crispy. If they still look green, broil them for 2-3 minutes to crisp them up.
- While the brussel sprouts are roasting, add the remaining ingredients to a sauce pot. Whisk well to combine. Heat over medium-high heat until the sauce simmers. Reduce to medium-low and simmer for 2-3 minutes or until the sauce has thickened. Remove from the heat and set aside.
- Toss the cooked brussel sprouts with the sauce and serve immediately. Enjoy!
Nutrition
- Serving Size: 1/6th recipe
- Calories: 116
- Sugar: 8g
- Sodium: 341mg
- Fat: 1.5g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
