Sweet & Sour Brussels Sprouts
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6+ servings
Ingredients
  • 2 lbs brussels sprouts, cut in half and ends cut off
  • 3 Tbsp olive oil, divided
  • 3 Tbsp red wine vinegar
  • 2 Tbsp honey (whole30 substitute: 3 chopped dates)
  • 1 Tbsp fish sauce
  • 1 tsp minced garlic
  • 2 Tbsp coconut aminos
  • ½ tsp black pepper
  • 1 Tbsp sriracha*
  • Pinch of red pepper flakes
  • 1 Tbsp sesame seeds
Directions
  1. Preheat the oven to 400 and line a baking sheet with parchment paper. Toss the cut sprouts in a large bowl with 2 Tbsp olive oil and ½ tsp sea salt.
  2. Bake for 25 minutes, until lightly browned.
  3. Meanwhile, whisk the red wine vinegar, honey or dates, coconut aminos, fish sauce, garlic, black pepper, and sriracha in the same large bowl.
  4. Once the sprouts are done roasting, toss them in the sauce. Garnish with a pinch of red pepper flakes and sesame seeds.
Notes
*For Whole30, substitutehomemade sriracha or use a compliant hot sauce.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/sweet-sour-brussels-sprouts/