Ingredients
Units
Scale
- 1 pound fresh Brussels sprouts
- 2 tablespoons canola oil
For the Sauce:
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sambal oelek (red chili paste)
- 2 tablespoons fresh squeezed lemon juice
- 2 garlic cloves, crushed
- Pinch black pepper
Instructions
- Preheat oven to 400 degrees. Wash Brussels sprouts and thoroughly dry on a towel or paper towel. Cut Brussels sprouts in half making sure to remove the thick bottom first. Spread out on a large baking sheet and drizzle with oil.
- Thoroughly coat the Brussels with oil so it's evenly distributed. Bake in oven for 30 minutes. Toss the Brussels halfway through to make sure both sides are cooked and browned.
- To make the sauce: Place all other ingredients in a small saucepan. During last 10 minutes of cooking Brussels sprouts, sauté sauce over medium heat to reduce and thicken.
- Remove Brussels sprouts from oven when slightly charred and cooked through. Place in a large bowl and toss with sauce. Serve immediately.
Notes
- Cut off the thick end of the Brussels sprouts before roasting. They don't taste good and are too tough!
- Make sure to dry the Brussels thoroughly before tossing with the oil. This will allow them to get crispy and golden when roasting.
- Toss the Brussels with the sauce as soon as it comes out of the oven. Serve immediately.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Oven
- Cuisine: Asian Fusion
- Diet: Low Calorie
Nutrition
- Serving Size:
- Calories: 151
- Sugar: 9.6 g
- Sodium: 627.6 mg
- Fat: 7.4 g
- Carbohydrates: 19.5 g
- Protein: 4.9 g
- Cholesterol: 0 mg
