Crispy Asian Glazed Brussels Sprouts

• Vegan
• Gluten free

• Produce

  • 1 lb Brussels sprouts, fresh
  • 1 Garlic clove

• Condiments

  • 2 tbsp Lemon juice
  • 2 tbsp Maple syrup
  • 3 tbsp Soy sauce
  • 1 tbsp Sriracha sauce

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Canola oil

Found on 4sonrus.com

Description

Ingredients

• 1 lb fresh Brussels sprouts
• 3 tbsp canola oil
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp Sriracha sauce
• salt & pepper, to taste

Directions

• Cut off the base of each sprout before slicing them in half lengthwise and then remove any excess or loose leaves from the outside. Allow the prepared sprouts to soak in a bowl of water, for about a minute, to get them clean. Drain the cleaned sprouts and pat them dry with paper towels, removing any excess moisture. Cover a large rimmed baking sheet with foil and spread the sprouts out on the pan so that theres just a single layer without them overlapping each other. Liberally pour the oil over the sprouts, sprinkle with the salt, and then stir everything together with your hands making sure everything is well and evenly coated. Bake at 400 degrees for about 45-50 minutes, stirring at 20 & 40 minutes, to ensure both sides evenly crisp. During the last 5-10 minutes of cooking, in a small sauce pan, reduce remaining ingredients over medium-high heat, for about 5 minutes, until the sauce has thickened. Remove from the oven and place in a heat-resistant bowl. Slowly add in the sauce and toss them, a little at a time, to ensure they stay nice and crispy. Serve!