Sweet & Sour Brussels Sprouts
Dana: Real Food with Dana
Serves: 6+ servings
- 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
- 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.
- Bake for 25 minutes, until lightly browned.
- Meanwhile, whisk the red wine vinegar, honey or dates, coconut aminos, fish sauce, garlic, black pepper, and sriracha in the same large bowl.
- Once the sprouts are done roasting, toss them in the sauce. Garnish with a pinch of red pepper flakes and sesame seeds.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/sweet-sour-brussels-sprouts/
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