This Vegan, GF Brussels sprouts recipe is by far the best! Every recipe I’ve ever tried always seems to have balsamic vinegar. Being in the mood for Asian flavors today, I thought I’d try something a little different. I’ve never really cared for whole Brussels sprouts. The crispy, well-flavored outer leaves are always good, but the inside – not so much. This year I discovered shaved Brussels sprouts at Trader Joe’s and now that’s the only kind I buy. No matter how you prepare them, the flavor covers every piece. If you prefer whole Brussels sprouts, I recommend quartering them for this recipe. It may also take 30-35 minutes for them to bake.
I usually serve my main dish to my family as their side dish, but I kept this one all to myself! Actually, they don’t really care for spicy food, so this time it was just as well. If you prefer less kick, you can leave out the sriracha sauce.
- • 3 tbsp. coconut oil
- • 2 tbsp. sweet chili sauce
- • 1 tbsp. sriracha
- • Juice of 1 lime
- • 3 cloves garlic, minced
- • 10 oz. shaved Brussels sprouts
- • Himalayan pink salt to taste
- • Black pepper to taste
- Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, sriracha, lime juice and garlic.
- On a large baking sheet, toss Brussels sprouts in sauce until fully coated. Season generously with salt and pepper.
- Roast until slightly charred and tender, 10 minutes. Serve.
These Brussels sprouts would also be delicious tossed with rice noodles, served over rice or served as a side dish to just about any Asian inspired meal. This sauce would also be great with other veggies like asparagus, broccoli, or eggplant – ooh eggplant – Yum! Let me know what you think.