Roasted Brussels Sprouts With A Peppery Kick
I had a craving for spicy food and a pound of Brussels sprouts that I needed to use, so into the kitchen I went to whip up healthy fare. The dish was intended as a side, but quickly turned into the main course once I sampled it.
The Brussels are both gluten-free and vegan and would work well for an outdoor picnic, since it doesn’t need refrigeration (i.e. no mayonnaise). If you’re not a fan of spicy foods, decrease the amount of hot sauce in the recipe to 1 teaspoon.
- 1 pound of Brussels sprouts
- 1 Tablespoon avocado oil
- 1 Tablespoon Sriracha (or less, depending how spicy you like it)
- 2 Tablespoons coconut amino (you can substitute soy sauce)
- 1 teaspoon of powdered ground ginger
Pre-heat the oven to 425 degrees.
Wash and dry the sprouts then cut them in half, lengthwise.
Toss them in a bowl with the avocado oil (hands are the best way to evenly coat) and a shake of salt/pepper. Place them cut side down on a parchment lined baking sheet. Roast for 10 minutes before removing and flipping them over. (The cut side should now be facing up.)
I found tongs to be the easiest way to do this. Roast for another 10 minutes. While the sprouts are roasting, combine the sriacha, coconut amino, and ginger in a bowl. Stir until smooth.
After 10 minutes, remove the sprouts from the oven and add to the bowl with the spicy marinade. Use a spoon to coat the vegetables, before putting them back in the oven (now on broil) for approximately two minutes to crisp them up. Watch them carefully as this point, because they will easily burn.